---------- Recipe via Meal-Master (tm) v8.05
       Title: Basic Fudgy Chocolate Cookies-Part 1
  Categories: Cookies
       Yield: 16 servings
       2 oz Unsweetened chocolate
     1/2 c  Butter or margarine
       1 c  Light brown sugar; firmly
     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.