2 1/2 c. flour
1/2 tsp. baking powder
2/3 c. shortening
1/4 c. milk
4-5 drops red food color
1 tsp. salt
3/4 c. sugar
2 unbeaten egg yolks
1 tsp. vanilla

MERINGUE MIXTURE:

2 egg whites
Sprinkle salt
1/2 c. sugar
1/2 tsp. vanilla
1/2 tsp. vinegar
1 c. (6 oz.) chocolate chips
1 c. finely crushed peppermint sticks

Cream shortening and sugar. Blend food color, egg yolks, vanilla and milk. Add dry ingredients and blend thoroughly. Shape ball, using a rounded teaspoon for ball, place on ungreased cookie sheet, flatten with glass covered with damp cloth. Top each cookie with a teaspoon of meringue mixture. Bake at 325 degrees. Makes 3 dozen.

Meringue Mixture: Beat 2 egg whites and sprinkle of salt until soft mounds. Gradually add sugar; beat until stiff glossy mounds. Fold in vanilla, vinegar, chocolate chips and peppermint.