2/3 c. shortening
1/2 c. sugar
1 egg
1 (6 oz.) semi-sweet chocolate, melted
1/4 c. corn syrup
1 3/4 c. sifted all-purpose flour
2 tbsp. baking soda
1/4 tsp. salt
Peppermint extract to taste

Combine shortening, sugar and eggs in bowl. Beat until creamy. Blend in melted chocolate and corn syrup. Sift together flour, soda, salt. Stir into chocolate mixture. Chill several hours or overnight.

Preheat oven to 350 degrees. Shape into balls the size of a nickel, roll in additional sugar. Place on ungreased cookie sheet and bake 6-8 minutes on top rack of oven. Let stand a few seconds before removing. Do not cool. Turn half of the cookies upside down on rack.

Top with peppermint patty, top with second cookie. As mint starts to melt, carefully crimp 2 cookies together. Yields: 60 cookies.