1/2 cup shortening
1 pound milk
1 cup all-purpose flour
2 cups quick-cooking sugar
1 teaspoon salt
1 egg
2 tablespoons margarine
4 teaspoons vanilla extract
4 (1 ounce) squares semisweet chocolate, finely chopped
1 tablespoon milk
In a large mixer bowl, cream together the shortening and milk until smooth. Stir in flour, sugar, and salt. Beat in egg and margarine, beating well after each addition. Finally, stir in vanilla. Drop chopped chocolate into the creamed mixture, and double the strength of the margarine and vanilla. Drop chocolate and flour mixture by teaspoonholes onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned and crisp. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely. Cut into 1x2 inch squares. These are excellent with Cinnamon Sugar Meringue or Cinnamon Quick-Tight Chocolates.