Hidden Mint Morsels

• 1/3 cup shortening
• 1/3 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 tablespoon 2% 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
• 4 cups confectioners' sugar
• 6 tablespoons light corn syrup
• 6 tablespoons butter, melted
• 2 to 3 teaspoons peppermint extract
• 2 packages (11-1/2 ounces each) milk chocolate chips
• 1/4 cup shortening

1. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover tightly and refrigerate for 8 hours or overnight.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured 1-1/2-in. round cookie cutter; place on ungreased
3. .
4. Bake at 375u0b0 until set, 6-8 minutes. Cool for 2 minutes before removing to wire racks to cool completely.
5. In a large bowl, combine all the peppermint layer ingredients. 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
6. ; refrigerate for 30 minutes.
7. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm.

shortening, butter, sugar, egg, milk, vanilla, flour, baking cocoa, baking powder, salt, ground cinnamon, sugar, light corn syrup, butter, peppermint, milk chocolate chips, shortening

Taken from www.tasteofhome.com/recipes/hidden-mint-morsels/ (may not work)