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1 1/4 c Shortening
2 c Sugar
4 1-ounce squares unsweetened
chocolate, melted
2 Eggs
1/3 c Light corn syrup
2 1/2 tb Water
1 t vanilla extract
4 c All-purpose flour
2 ts Baking soda
1/2 ts Salt
Frosting
1/2 c Semisweet chocolate morsels
Frosting
6 c Sifted powdered sugar
Halloween. About 6 tablespoons warm water Paste food
coloring Cream shortening; gradually add sugar,
beating at medium speed of an electric mixer until
light and fluffy. Add melted chocolate, eggs, corn
syrup, water, and vanilla; mix well. Combine flour,
soda, and salt; add to creamed mixture, beating just
until blended. Shape dough into two 12-inch rolls;
wrap in wax paper. Chill several hours. Unwrap rolls,
and cut into 1/4-inch slices; place on ungreased
cookie sheets. Bake at 350 degrees for 10 to 12
minutes. Cool on cookie sheets 5 minutes. Remove to
wire racks to cool completely. Spread frosting over
cookies to within 1/8 inch of edge; let stand until
frosting sets.Place chocolate morsels in top of a
double boiler; bring water to a boil. Reduce heat to
low; cook until chocolate melts. Let stand until
almost cool but not set. Spoon melted chocolate into
decorating bag fitted with metal tip No. 2. For round
pattern, pipe chocolate in 5 or 6 circles around top
of cookie. Pull the point of a wooden pick across
chocolate circles from the center to the outer edge.
Repeat 8 or 10 times, spacing evenly across top of
cookie.For linear pattern, pipe chocolate in parallel
lines, about 1/4-inch apart, across top of cookie.
Pull the point of a wooden pick diagonally across
lines. Let stand at room temperature until chocolate
make frosting a spreading consistency, stirring well.
Color as desired with a very small amount of paste
frozen up to 3 months. Slice dough while frozen, and
bake as directed.
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