Source:

Laura in Missouri

Serves/Makes:about 4 dozen cookies

Ingredients

• 10 tbsp (150 ml) butter or margarine
• 6 tbsp (90 ml) Hershey's Cocoa
• 1 cup (225 ml) sugar
• 2 tsp (10 ml) baking powder
• 1/2 tsp (2 ml) salt
• 2 eggs
• 1 tsp (5 ml) vanilla
• 2 cups (475 ml) unsifted all-purpose flour
• 1/2 cup (125 ml) chopped nuts
• confectioners' sugar

Preparation

• Microwave butter in medium micro-proof bowl at high (100%) for 45 to 60 seconds or until melted.
• Add cocoa; blend well.
• Beat in sugar, baking powder, salt, eggs and vanilla.
• Stir in flour and nuts.
• Refrigerate at least 8 hours or until firm.
• Shape dough into 1-inch balls; roll in confectioners' sugar.
• Cover micro-proof plate with wax paper.
• Place 8 balls 2 inches apart in circular shape on wax paper.
• Microwave at medium (50%) for 1 1/2 to 2 minutes or until surface is dry but cookies are soft when touched.
• Cool on wax paper on countertop.
• Repeat cooking procedure with remaining dough.
• Before serving, sprinkle with additional confectioners' sugar.

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