Chocolate Mini-Chippers Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  granulated sugar
     1/4           cup  packed brown sugar
     1/4           cup  butter or margarine -- softened
  1           teaspoon  vanilla
  1                     egg white
                        OR
  2        tablespoons  fat-free cholesterol-free egg product
     1/2           cup  all-purpose flour
     1/2           cup  whole wheat flour
     1/2      teaspoon  baking soda
     1/4      teaspoon  salt
     1/2           cup  miniature semisweet chocolate chips

Heat oven to 375º. Beat sugars, butter, vanilla and egg white in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flours, baking soda and salt. Stir in chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Chocolate Shortbread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  powdered sugar
  1 1/2           cups  butter or margarine -- softened
  3               cups  all-purpose flour
     3/4           cup  baking cocoa
  2          teaspoons  vanilla
  4             ounces  semisweet baking chocolate -- melted and cooled
     1/2      teaspoon  shortening
                        Creamy Frosting -- (recipe follows)
                       
                        CREAMY FROSTING
  3               cups  powdered sugar
     1/3           cup  butter or margarine -- softened
  1 1/2      teaspoons  vanilla
  2        tablespoons  (about) milk

Heat oven to 325º. Beat powdered sugar and butter in large bowl with
electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cocoa and vanilla.

Roll half of dough at a time 1/2 inch thick on lightly floured surface.
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark brown). Remove from cookie sheet to wire rack. Cool completely.

Mix chocolate and shortening until smooth. Prepare Creamy Frosting. Spread each cookie with about 1 teaspoon frosting. Immediately make three concentric circles on frosting with melted chocolate. Starting at center, draw a toothpick through chocolate circles to make spider web design. Let stand until chocolate is firm.

CREAMY FROSTING:

Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk. Beat with spoon until smooth and spreadable.