1/3 cup shortening

1/3 cup butter, softened

3/4 cup sugar

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1 large egg, room temperature

1 tablespoon 2% milk

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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

PEPPERMINT LAYER:

4 cups confectioners’ sugar

6 tablespoons light corn syrup

6 tablespoons butter, melted

2 to 3 teaspoons peppermint extract

CHOCOLATE COATING:

2 packages (11-1/2 ounces each) milk chocolate chips

1/4 cup shortening

In a large bowl, cream the shortening, butter and sugar until light and fluffy, 5-7 minutes. 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.

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 baking sheets.

Bake at 375° until set, 6-8 minutes. Cool for 2 minutes before removing to wire racks to cool completely.

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 baking sheets; refrigerate for 30 minutes.

In a microwave, melt chocolate chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm.