2/3 c. shortening
1/2 c. sugar
1 egg
6 oz. pkg. chocolate chips
1/4 c. light corn syrup
1 3/4 c. flour
2 tsp. baking soda
1/4 tsp. salt
Granulated sugar
50 thin mints

Melt together chocolate chips and corn syrup. Cream shortening, sugar and egg. Add dry ingredients. Chill dough several hours or overnight.

Preheat oven to 350 degrees. Shape dough into small nickel sized balls. Roll in granulated sugar. Bake for 10-12 minutes. While still warm, place mint between 2 cookies and press slightly to melt mint to edges.