- 1/2 cup vegetable shortening
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 cup Dutch process cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup confectioners sugar
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or wax paper and set aside.
In a medium size bowl sift the flour, cocoa, baking powder and salt together and set aside.
In the bowl of an electric stand mixer with the paddle attachment, add the shortening and sugar and mix. Add the eggs in one at a time and beat until combined. Add in the vanilla. Carefully add in the dry ingredients and with the mixer on low speed, mix until combined.
Prepare the sugars. Fill one small bowl with 1/4 cup granualted sugar and another small bowl with 1/2 cup confectioners sugar. Using a small cookie scoop, scoop the dough and roll into 1 inch balls. Then roll each ball first in the granulated sugar and then in the confectioners sugar. Make sure to shake off any excess. Place the dough on the parchment lined cookie sheet and bake for 8-10 minutes. Allow to cool completely before transferring.
This recipe yields about 60 two inch cookies.