---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Fudgy Chocolate Cookies-Part 1
 Categories: Cookies
      Yield: 16 servings
 
      2 oz Unsweetened chocolate
           -squares
    1/2 c  Butter or margarine
      1 c  Light brown sugar; firmly
           -pack
    1/2 ts Vanilla extract
      1 lg Egg
      2 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
 
  Recipe by: MARY WILSON  BWVB02B

    In small heavy saucepan over very low heat, stir chocolate until melted
  and smooth.  Remove from heat; cool. In large bowl with electric mixer at
  medium speed, beat butter, sugar and vanilla until light and fluffy; beat
  egg in well; beat in melted chocolate.

      In small bowl combine flour, baking powder and salt; with mixer at low
  speed, beat into butter chocolate mixture to blend well. Flatten dough to
  disk shape; refrigerate, wrapped in plastic, 30 minutes. Work with
  one-fourth dough at a time; keep reminder refrigerated. Heat oven to 350°F.
  Roll dough out to 1/8 or 1/4-inch thickness on lightly floured surface and
  cut into desired shapes; or, mold into shapes. Place on ungreased cookie
  sheets, spacing about 1 inch apart; bake 6 to 10 minutes, depending on
  thickness of dough, until dry to touch. Cool on wire racks. Store in
  airtight containers.

  Makes 2 to 4 dozen cookies, depending on size.

      Follow basic recipe above, with the following variation listed herein:

      1.  COCO-BERRY THUMBPRINTS:  After chilling, shape dough into 1-inch
  balls; with thumb, make indentation in each. Bake 7 to 8 minutes. When
  cool, sprinkle lightly with confectioners' sugar; fill indentations with
  raspberry jam (about 1/4 cup).

  Makes about 4 dozen.
 
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