Hershey's Cocoa Crinkle Cookies


-- 2 cups sugar
--3/4 cup vegetable oil
--3/4 cup Hershey's cocoa or special dark cocoa
--4 eggs
--2tsps vanilla extract
--2 1/3cups all purpose flour
--2tsps baking powder
--1/2 tsp salt
--1/3 cup powdered sugar for rolling


--Combine sugar and oil in large bowl; add cocoa and beat until well blended. 
--Beat in the eggs, and vanilla
--In a separate bowl, stir together the flour, baking powder and salt. 
--Gradually add flour mixture to cocoa mixture, beating well.
--Cover  and refrigerate dough for approx 3-4 hours or until firm enough to handle.
--Heat oven to 350. Lightly grease or line cookie sheets with parchment paper.
--Shape dough into 1 inch balls; roll in powdered sugar to coat and place about 2 inches apart on cookie sheets.
--Bake 11-13 minutes or until almost no indentation remains when lightly pressed on top and tops are cracked (Mine actually needed about 14 minutes baking them on PC stoneware)
--cool slightly and then remove to wire rack to cool completely.