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4 eggs
1 c. sugar
1 tsp. vanilla
1 c. butter, melted
1 1/4 c. Pillsbury's Best all purpose or unbleached flour
1/2 c. cocoa
1/4 tsp. salt
Powdered sugar

Heat oven to 400 degrees. Generously grease madeleine pans. In large bowl, beat eggs, sugar, and vanilla until thick and lemon colored. Gradually add butter, beating until well blended. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and salt. Fold into egg mixture; blend well. Spoon batter into prepared pans, filling each shell 2/3 full.

Bake at 400 degrees for 6-9 minutes or until cookies spring back when touched lightly in center. Invert pan on wire rack to remove cookies. Cool slightly. Repeat with remaining batter. Cool and generously grease pans before baking additional cookies. Sprinkle with powdered sugar, if desired. 5 dozen cookies.

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