10 (8") flour tortillas
6 oz. pkg. (1 c.) semi sweet chocolate chips
1 tbsp. shortening
1/2 c. powdered sugar
1/2 tsp. cinnamon

Heat oven to 400 degrees. Let tortillas stand at room temperature for 10 to 15 minutes; cut each into 8 wedges. Place on ungreased cookie sheets. Bake at 400 degrees for 3 to 5 minutes or until lightly browned.

In saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Remove from heat and place saucepan in warm water to keep chocolate soft. Line cookie sheet with waxed paper.

In plastic bag combine powdered sugar and cinnamon. Shake a few wedges at a time in sugar/cinnamon mix. Slowly dip wide end of each wedge in chocolate. Place on waxed paper and refrigerate until chocolate is set. Makes 80 cookies.