First, line a pan with parchment or wax paper.
In a double boiler (or a bowl set over a pan of barely simmering
water), melt the chocolate and shortening. When the mixture is
smooth, stir in the peppermint extract. Using two forks, dip the
cookies one at a time into the chocolate. Move them to the pan
to cool.
I personally think these taste best chilled in the freezer.
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