Recipe: Baker's Crackle-Top Cookies (1985), Chocolate Crinkle Cookies (2) and Chocolate

BAKER'S CRACKLE-TOP COOKIES

1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup vegetable shortening
1 2/3 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 squares Baker's unsweetened chocolate, melted and cooled
1/3 cup milk
2/3 cup chopped nuts
Confectioners sugar

Mix flour, baking powder, cinnamon and salt; set aside.

Cream shortening. Gradually beat in brown sugar and continue beating until light and fluffy. Beat in eggs and vanilla; stir in chocolate. Alternately add flour mixture and milk, beating after each addition until smooth. Stir in nuts. Chill until firm, 2 to 3 hours.

WHEN READY TO BAKE:
Shape into 1-inch balls, roll in confectioners sugar and set on greased baking sheets.

Bake at 350 degrees F for 20 minutes. Cool on racks.

Makes 5 dozen cookies
Source: Recipe booklet: Baker's Book of Chocolate Riches, Favorite Recipes Magazine #3, 1985

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Chocolate Crinkle Cookies
Board: Cooking Club at Recipelink.com
From: Julie/FL 2-7-1999

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Double Chocolate Crinkle Cookies
Board: Daily Recipe Swap at Recipelink.com
From: Betsy at Recipelink.com 9-12-2004

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Chocolate Crackles (using cake mix)
Board: All Baking and Breadmaking at Recipelink.com
From: nancy b, ontario canada 10-19-2001

Dear Dorothy,

I hope someone will have the exact recipe you're looking for. I'm posting the recipes above because, except for the use of Baker's German's Sweet Chocolate, they fit your description - crackle top and powdered sugar.

Happy Holiday Baking!

Betsy