Chocolate Glazed Graham Crackers Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  shortening
     1/2           cup  packed brown sugar
     1/4           cup  honey
  2               cups  whole wheat flour
     1/2      teaspoon  baking powder
     1/4      teaspoon  salt
     1/2           cup  semisweet chocolate chips
  1         tablespoon  shortening

Heat oven to 375º. Beat 1 cup shortening, the brown sugar and honey in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.

Roll half of dough at a time 1/8 inch thick on lightly floured
cloth-covered surface. Cut into 2 1/2-inch rounds. Place 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are firm. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.

Melt chocolate chips and 1 tablespoon shortening over low heat, stirring occasionally, until smooth. Drizzle over cookies.

Chocolate-Mint Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/2           cup  butter or margarine -- softened
  1           teaspoon  vanilla
  1                     egg
  2       (1 ounce) squares  unsweetened chocolate -- melted and cooled
  1                cup  all-purpose flour
     1/2      teaspoon  salt
                        Peppermint Frosting -- (recipe follows)
     1/4           cup  butter or margarine
  2        tablespoons  corn syrup
  1       (6 ounce) package  semisweet chocolate chips
                        Crushed hard peppermint candies, if
                        desired
                       
                        PEPPERMINT FROSTING
  2 1/2           cups  powdered sugar
     1/4           cup  butter or margarine -- softened
  3        tablespoons  milk
     1/2      teaspoon  peppermint extract

Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and
unsweetened chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten cookies with greased bottom of glass dipped in sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool cookies completely.

Spread Peppermint Frosting over each cookie to within 1/4 inch of edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.

PEPPERMINT FROSTING:

Mix all ingredients until smooth and of spreading consistency.