1. Stir together flour, baking powder and salt. Set aside.
2. In 3-quart saucepan, melt shortening and chocolate together over low heat, stirring constantly until smooth. Remove from heat. Cool. Stir in granulated sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture, mixing until combined. Stir in KELLOGG'S ALL-BRAN cereal and walnuts. Cover and chill until dough is stiff.
3. Using level tablespoons of dough shape into balls. Roll in powdered sugar. Place about 2 inches apart on baking sheets coated with cooking spray.
4. Bake at 350°F about 14 minutes or until set. Cool slightly before removing from baking sheets. Place on wire racks to cool completely. Store in airtight container.
NOTE: Cookies are soft when removed from oven, but will become firm when cool.
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