1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
3/4 cup all-purpose flour
1/2 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt

Cream shortening and peanut butter; gradually add sugar, beating until light and fluffy. Add egg, beating well.

Combine dry ingredients; add to creamed mixture, beating well. Shape dough into 1-inch balls; place 2 inches apart on greased cookie sheets. Flatten cookies with a fork to 1/4-inch thickness in a crisscross pattern. Bake at 350 degrees F for 10 minutes.

Yields about 4 dozen.