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1
Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
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2
Add melted chocolate, eggs, corn syrup, water, and vanilla; mix well.
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3
Combine flour, soda, and salt; add to creamed mixture, beating just until blended.
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4
Shape dough into two 12-inch rolls; wrap in wax paper.
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5
Chill several hours.
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6
Unwrap rolls.
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7
Cut into 1/4-inch slices.
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8
Place on ungreased cookie sheets.
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9
Bake at 350F for 10 to 12 minutes.
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10
Cool on cookie sheets 5 minutes.
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11
Remove to wire racks to cool completely.
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12
Spread frosting over cookies to within 1/8-inch of edge; let stand until frosting sets.
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13
Place chocolate morsels in top of a double boiler; bring water to a boil.
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14
Reduce heat to low; cook until chocolate melts.
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15
Let stand until almost cool but not set.
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16
Spoon melted chocolate into decorating bag fitted with metal tip No.
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17
2.
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18
For round pattern, pipe chocolate in 5 or 6 circles around top of cookie.
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19
Pull the point of a wooden pick across chocolate circles from the center to the outer edge.
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20
Repeat 8 or 10 times, spacing evenly across top of cookie.
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21
For linear pattern, pipe chocolate in parallel lines, about 1/4-inch apart, across top of cookie.
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22
Pull the point of a wooden pick diagonally across lines.
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23
Let stand atroom temperature until chocolate is firm.
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24
Mix powdered sugar and enough water to make frosting a spreading consistency, stirring well.
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25
Color as desired with a very small amount of paste food coloring.
