1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
4 tablespoons vegetable shortening, room temperature
2 tablespoons butter, softened
¼ cup granulated sugar
1 egg yolk
½ cup canned chestnuts, drained and pureed (not water chestnuts)
¼ teaspoon vanilla
1 egg white, slightly beaten
¾ cup semisweet chocolate chips
Preheat oven to 350F.
Lightly grease cookie sheets.
Combine flour, salt, and cinnamon, set aside.
Cream shortening, butter and ¼ cup sugar.
Add egg yolk and beat until light and fluffy.
Beat in chestnut puree and vanilla.
Stir in the dry ingredients.
Using about a tablespoon of dough roll each cookie about 2-1./2 inches long.
Place cookies on cookie sheets.
Brush with egg white, then sprinkle heavily with the granulated sugar.
Bake 20 minutes or until lightly browned.
Transfer cookies to wire rack to cool.
Dip ends of cookies into chocolate.
Let cool and harden on wax paper.