Instructions: 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, and cut into 1/4-inch slices; place on ungreased cookie sheets. Bake at 350 degrees 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 at room temperature until chocolate is firm.

Yield: 6
dozenFROSTING: Combine sugar and enough water to make frosting a spreading consistency, stirring well. Color as desired with a very small amount of paste food coloring.

Yield 1 3/4 cups.

NOTE: Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed.

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