Mint Morsels

1/3 cup shortening
1/3 cup butter (no substitutes), softened
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Peppermint Layer
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter (no substitutes), melted
2 to 3 teaspoons peppermint extract

Chocolate Coating
2 packages (11-1/2 ounces each) milk chocolate chips
1/4 cup shortening

In a mixing bowl, cream shortening, butter and sugar until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking powder, salt and cinnamon; add to the creamed mixture and mix well. Cover and refrigerate for 8 hours or overnight. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter; place on ungreased baking sheets.

Bake at 375 degrees for 6-8 minutes or until set. Cool for 2 minutes; remove to wire racks to cool completely. Combine peppermint layer ingredients; mix well. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie.

Place on waxed paper-lined baking sheets; refrigerate for 30 minutes. In a microwave or double boiler, melt chips and shortening. Spread about 1 teaspoonful over each cookie. Chill until firm. Makes about 10 dozen.