1 1/4 c  Granulated sugar
  1 1/2 c  White shortening; solid
    1/2 c  Nonfat dry milk powder
      1 ts Light corn syrup
      3    Eggs
  4 1/4 c  Cake flour; sifted
  1 1/2 ts Baking powder
    1/4 ts Salt
    2/3 c  Water
  1 1/2 ts Vanilla extract
     In a large mixing bowl, cream together sugar and solid white shortening
  until light and fuffy.  Stir in dry milk solids and corn syrup. Add eggs,
  one at a time, beating well after each addition. In a separate bowl, sift
  together the cake flour, baking powder, and salt.  Add dry ingredients to
  creamed mixture alternately with the water, beginning and ending with the
  dry ingredients.  Stir in vanilla. Scoop out 1/3 cup of batter and place it
  on a greased and floured baking sheet. Smooth out to 3 1/2-inch circle.
  Batter will spread considerably so do not bake more than four on one cookie
  sheet at a time.     Bake in 350F oven 18 minutes or until lightly browned.
  Cool on cake rack; frost half of cookie with chocolate fondant and half
  with vanilla.   Hold cookie over bowl whilefrosting. Work quickly while
  fondant is warm.
     **FONDANT ICING** 3/4 water, 2 lbs confectioner's sugar, 1/4 cup light
  corn syrup, 1/2 tsp vanilla extract, 2 ounces sweet chocolate *see note In
  a large saucepan combine water, confectioners' sugar, corn syrup and
  vanilla. Using a candy thermometer, cook mixture over medium heat until it
  reaches 100 degrees.
      *Note: To make chocolate fondant, melt 2 ounces sweet chocolate and add
  to 1 1/2 cups of the recipe.
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