Recipe: Chocolate Butterflies (peanut butter cookies using cocoa powder, 1980's)

CHOCOLATE BUTTERFLIES

2 cups flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/2 cup shortening
1/2 cup peanut butter
1 3/4 cups sugar
2 eggs
1 1/2 tsp vanilla flavoring
1/3 cup milk

Preheat oven to 400 degrees F.

Sift together dry ingredients; set aside.

Cream shortening and peanut butter together. Add sugar; mix again. Stir in eggs and vanilla.

Add dry ingredients alternately with milk to the creamed mixture; mix well. Drop by teaspoon onto ungreased cookie sheet, criss-cross with fork to flatten.

Bake at 400 degrees F for 8 to 10 minutes. Do not overbake.

Source: Festival Cookie Book by Evelyn Birkby, 1983