Heat the chocolate until it is just melted. Mix in the shortening, sugar, salt, and vanilla. Blend in the flour to form a crumbly meal. Slowly stir in just enough water to make a thick dough which can be squeezed through a pastry bag. Put the dough in a large pastry bag fitted with a serrated flower tip with about a 5/16 inch opening. Form the cookies on an ungreased baking sheet by squeezing the bag while moving the tip in a tight circle. Overlap the end of the dough onto its begining and break it off into the center. Bake cookies for 15 minutes at 350°. Let them cool on the pans before removing.

, C. Fehrenbach