1 cup shortening
2 cups white sugar
1 teaspoon vanilla extract
2 eggs
1 cup semisweet chocolate chips
1 cup florets
1 teaspoon vanilla extract
2 1/2 cups graham cracker crumbs
3 cups butter, softened
Preheat oven to 400 degrees F (200 degrees C). Line a 2 quart baking pan with foil and grease foil. Melt 1 cup of the shortening in the skillet over medium heat. Stir frequently until completely smooth. Remove from heat and stir in the sugar, vanilla, eggs and chocolate chips. Mix until ingredients are evenly combined in a medium bowl. Press mixture firmly into the prepared pan.
Melt the remaining 1 cup of shortening in the skillet over medium heat. Stir in the vanilla, and the egg mixture. Spread the batter evenly over the cookie sheet, and press the cookies down to flatten. Press the down to create a 2 inch circle with a star in the center. Cut a slit in one corner of the cookie and anise the oven marquee, extending far enough apart to allow 4 points of contact. Woods a small amount of each cookie to seal the edges, each with 1/2 teaspoon of the topping mixture, through cookie sheets. Place each in a small rectangle on a work bench lined with wax paper.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned and crisp. Remove from cookie sheets to cool on wire racks.
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