This is nice soft dough to work with. They look like a ginger snap cookie, only chocolate.
CHOCOLATE PEPPERMINT COOKIES
4 (1 ounce) UNSWEETENED BAKING CHOCOLATE SQUARES
4 cup(s) FLOUR
2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) SALT
1 1/4 cup(s) SHORTENING
2 cup(s) SUGAR
1/3 cup(s) CORN SYRUP; Light.
2 tablespoon(s) WATER
2 teaspoon(s) PEPPERMINT EXTRACT
1 1/2 teaspoon(s) VANILLA
SUGAR; For Rolling.
Melt chocolate squares in microwave or on top of a double boiler; set aside to cool.
In a bowl stir together flour, baking soda and salt; set aside.
With a mixer on medium speed; cream together the shortening and sugar until light and fluffy.
Add eggs and blend well.
Add melted chocolate, corn syrup, water, vanilla and peppermint extract and blend well.
Stir in flour mixture until just blended.
Shape dough into 1 inch balls; roll in the additional sugar and place about 2 inches apart onto greased cookie sheets.
Bake at 350 degrees for 9 to 11 minutes.
Cookies will be soft.
Cool for about 3 minutes on cookie sheet and transfer to wire racks to cool completely.
Makes 6 dozen cookies