---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Double Chocolate Dipper Cookies
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
   1 1/2 c  Firmly-packed brown sugar
     2/3 c  Crisco shortening
       1 tb Water
       1 ts Vanilla
       2    Eggs
   1 1/2 c  All-purpose flour
     1/3 c  Cocoa
     1/2 ts Salt
     1/4 ts Baking soda
       2 c  Semi-sweet chocolate chips
            Decorations:
       2 c  White chocolate chips
       2 tb Crisco shortening
  
    1. Preheat oven to 375F (190C). Place sheets of foil on
   countertop for cooling cookies.
    2. Combine brown sugar, shortening, water and vanilla in
   large bowl. Beat at medium speed of electric mixer until
   well blended. Beat eggs into creamed mixture.
    3. Combine flour, cocoa, salt and baking soda. Mix into
   creamed mixture at low speed just until blended. Stir in
   chocolate chips.
    4. Drop by rounded measuring tablespoonfuls (15 mL) of
   dough 2 inches (5 cm) apart onto ungreased baking sheet.
    5. Bake one baking sheet at a time at 375F (190C) for 7
   to 9 minutes, or until cookies are set. DO NOT OVERBAKE.
   Cool 2 minutes on baking sheet. Remove cookies to foil to
   cool completely.
    6. Place white chocolate chips and shortening in heavy
   resealable plastic bag or microwave-safe bowl. Microwave at
   100% (HIGH) power for 1 minute. Knead or stir and repeat,
   if necessary, until completely smooth.
    7. Hold cookies between thumb and index finger. Dip
   cookies into white chocolate mixture halfway. Return dipped
   cookies to foil. Refrigerate to set chocolate, about 15
   minutes.  About 3 dozen cookies
  
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