Good and Simple Chocolate Cookies

Made these last week.  Gave some to the neighbors and froze the rest.  I am sorry to say that we kept defrosting a few at a time and eating them.  I had some chocolate leftover from Christmas baking.  This is a recipe that would lend itself well to half-butter, half-shortening.  I would use those bars of Crisco that are shaped like quarter pounds of butter.  Half and half will yield a nice crisp cookie.  If you're not into crisp, use all butter. 


You can leave the dough in the fridge for a few days and bake the cookies as needed.  These are really good.    I don't know why they're called chocolate "macaroons," but that's their name.  Do not expect a standard macaroon.  I think the recipe is an old one from The New York Times.  I daresay that I'm an old fogey, because the older recipes are the best.  


Chocolate Macaroons


1/2 cup shortening
4 squares (ounces) unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups flour 
2 teaspoons baking powder
1/2 teaspoon salt


Confectioners' sugar. 

1.  Melt shortening and chocolate in top of double boiler. 
2.  Stir in the sugar.  Transfer to a bowl and beat until the sugar is no longer grainy.  Beat in the eggs one at a time.  Note:  This is a good workout for your arm.
3.  Fold in the flour sifted with the baking powder and salt.  Chill the dough at least three hours.
4.   Preheat oven to 375 degrees Farenheit. 

5.  Shape teaspoons of dough into balls.  Roll balls in the confectioners' sugar.  Place on a lightly greased baking sheet and bake 10 minutes.  The cookies will be soft when taken from the oven.  Cool on a rack 

About 5 dozen  
I used parchment paper on the cookie sheet and that worked, too.  I'm sure this recipe predates parchment paper for home cooks.  


Bon Appetit!