Cookies:
3 c. all purpose flour
1½ c. vegetable shortening (Crisco)
1½ c. sugar
1¼ tsp. baking soda
1 lg. egg
¼ c. chocolate chips (about 1 oz.)
Fudge Glaze:
6 oz. chocolate chips
3 tbsp. vegetable shortening
1 tbsp. confectioner’s sugar
Cookies:
In large mixing bowl at med. speed mix flour, shortening, sugar and baking soda. Add egg. Mix until dough forms.
Melt choc. chips in glass bowl in microwave for 1 min. at 70%, stir to melt. With knife, cut melted choc. into dough, swirling it.
Using parchment or waxed paper roll dough into 3 logs around 2-3″ in diameter. Freeze for ½-1 hour.
Preheat oven to 350. Spray 2 cookie sheets with nonstick spray or line with parchment paper. Slice each log into 12-15 cookies. Bake 15-20 mins. Cool on rack.
Glaze.
Melt chips with shortening and confectioner’s sugar until smooth and shiny. Put a puddle into center of each cookie. Refrigerate for 10 mins. to set chocolate. Store in single layer so chocolate doesn’t smudge.
Yields: 30-34 cookies.
