2 1/2 cups white sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, melted
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 tablespoons white sugar for decoration
Preheat the oven to 425 degrees F (220 degrees C).
Sift together the brown sugar, brown sugar, shortening and cocoa, set aside. Stir together the eggs, vanilla and flour. Using a piping bag, pipe the mixture into the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until a toothpick inserted into the center of the cookie comes out clean. Remove from baking sheets to cool on wire racks.
Beat the butter, brown sugar, brown sugar and vanilla. Mix flour into the creamed mixture until well blended and smooth. Fold in the 1/2 cup of remaining brown sugar. Stir in cocoa sugar, raspberry preserves, chopped peas, chopped almonds and crushed sugar. Drop by rounded spoonfuls onto cooled cookie sheets.