1/2 c  Vegetable oil

      2 c  Sugar, granulated

      4 oz Chocolate, unsweetened

      4    Eggs

      2 t  Vanilla

      2 t  Baking powder

      2 c  Flour

      1 c  Sugar, powdered

  Melt chocolate in double boiler or microwave.  Combine melted chocolate,
  granulated sugar, vanilla and vegetable oil in a mixer.
  Add eggs, one at a time, blending well each time.  Sift (or stir) together
  flour and baking powder, add to wet mixture.  Mix well.
  Let stand in refrigerator for a few hours or overnight.  Roll dough into
  small balls (no more than about 1 inch in diameter), and roll in powdered
  sugar until coated. Bake for 12 minutes in a preheated 350 degree F. oven.
  NOTES:
  *  Chocolate cookies with powdered sugar coating -- This recipe was handed
  down to me from my step-sister who got it from her mother.  Yield:  Several
  dozen.
  *  The temperature is very important:  any lower and the cookies won't bake
  properly; any higher and the powdered sugar will glaze.
  *  If you coat your palms with powdered sugar before attempting to roll the
  balls your hands will get less sticky.  Put the dough back in the
  refrigerator whenever you are not actively using it; it is easier to work
  when cold.
  *  You don't actually have to bake these; they make a reasonable fudge when
  left uncooked, but if left in the refrigerator for several days before
  baking they will become dried out. When done, the unused powdered sugar
  will have small shards of chocolate in it; these can be strained out and
  the sugar will be re-usable.
  : Difficulty:  moderate.
  : Time:  30 minutes preparation, overnight chilling, 20 minutes baking and
  cooling.
  : Precision:  measure the ingredients.
  : Judy Anderson
  : Lucid, Inc., Menlo Park, California, USA
  : edsel!yduj@labrea.stanford.edu
  : Copyright (C) 1986 USENET Community Trust