- 2 (1 ounce) squares unsweetened chocolate
- 1/2 cup shortening
- 1 2/3 cups firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup milk
- 2/3 cup chopped pecans
- Sifted powdered sugar
Melt chocolate in top of a double boiler over simmering water. Remove from heat, and set aside to cool.
Cream shortening; gradually add brown sugar, beating well. Add eggs; beat well. Stir in chocolate and vanilla.
Combine flour, baking powder, salt, and cinnamon in a medium mixing bowel; add to creamed mixture alternately with milk, beginning and ending with flour mixture, Stir in pecans. Cover and chill at least 2 hours.
Coat hands with powdered sugar. Shape dough into 1 inch balls, and roll in powdered sugar to coat well. Place 2 inches apart on greased cookie sheets; chill 30 minutes. Bake at 350° for 20 minutes. Remove to wire racks to cool.
Yield: 5 dozen.