Instructions: Preheat oven to 350 degrees. Grease 2 heavy large baking sheets.

Sift 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt into medium bowl. Stir 1/2 cup vegetable shortening and unsweetened chocolate in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Transfer mixture to large bowl. Cool slightly. Add 1 cup brown sugar and beat until blended. Add egg and beat until blended.

Stir in dry ingredients, then 1/2 cup sour cream and 1 teaspoon vanilla extract. Drop batter by tablespoonfuls onto prepared sheets, spacing evenly. Bake until cookies feel firm to touch, about 10 minutes. Transfer cookies to rack and cool. Drizzle warm icing decoratively over cookies.

Stir coffee and chopped chocolate in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat. Whisk in powdered sugar. Use immediately.

Makes 3 dozen.

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