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These fudgy cookies are crispy on the outside and chewy in the middle. They might even be mistaken for brownies.

Snow-Topped Chocolate Cookies

1/2 cup vegetable shortening
4 ounces unsweetened baking chocolate
3 large eggs
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
2/3 cup sifted powdered sugar

1. In a saucepan, melt shortening and baking chocolate, stirring often. Set aside to cool.
2. Combine eggs, sugar, baking powder, vanilla and salt in a medium mixing bowl. Add chocolate mixture; blending well. Gradually add flour, stirring until thoroughly combined. Cover and refrigerate for 2 hours.
3. After dough has chilled, preheat oven to 375°F. Lightly grease a baking sheet; set aside.
4. Pour powdered sugar into a shallow pan or bowl. Shape dough into 1-inch balls and roll in powdered sugar, coating generously.
5. Place 2-inches apart on prepared baking sheet. Bake 10 to 15 minutes or until set. Cool on baking sheet 2 minutes. Remove to wire rack and cool completely.

Makes 36 cookies.

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