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Foodgeek: |
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Rating: |
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Servings: |
6 dozen |
Prep. Time: |
:45 |
Total Time: |
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Ingredients: |
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1-1/4 cups shortening
2 cups sugar
4 squares (1 oz. each) unsweetened chocolate, melted
2 eggs
1/3 cup light corn syrup
2-1/2 tbsp. water
1 tsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
Chocolate Frosting:
1/2 cup semisweet chocolate morsels
Frosting:
6 cups powdered sugar, sifted
6 tbsp. warm water
Food coloring
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Directions:
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Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add melted chocolate, eggs, corn syrup, water, and vanilla; mix well. Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Shape dough into two 12-inch rolls; wrap in wax paper. Chill several hours.
Unwrap rolls. Cut into 1/4-inch slices. Place on ungreased cookie sheets. Bake at 350°F for 10 to 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Spread frosting over cookies to within 1/8-inch of edge; let stand until frosting sets.
Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let stand until almost cool but not set. Spoon melted chocolate into decorating bag fitted with metal tip No. 2. For round pattern, pipe chocolate in 5 or 6 circles around top of cookie. Pull the point of a wooden pick across chocolate circles from the center to the outer edge. Repeat 8 or 10 times, spacing evenly across top of cookie. For linear pattern, pipe chocolate in parallel lines, about 1/4-inch apart, across top of cookie. Pull the point of a wooden pick diagonally across lines. Let stand atroom temperature until chocolate is firm.
Mix powdered sugar and enough water to make frosting a spreading consistency, stirring well. Color as desired with a very small amount of paste food coloring.
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Great for Halloween!
Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed.
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