Cream shortening in a large mixing bowl; gradually add 3/4 cup sugar, beating until light and fluffy. Add chocolate, beating well. Add egg, corn syrup, and flavorings; beat well.

Combine flour, soda and salt in a large mixing bowl; stir in chocolate mixture and crushed peppermint candy.

Shape dough into 1-inch balls, and roll in additional sugar; place 2 inches apart on ungreased (or parchment paper lined) cookie sheets. Bake at 350 for 12 to 15 minutes (I baked at 325 for 10 minutes). Cool on cookie sheets for 5 minutes; remove to wire racks. Store in airtight containers.

YIELD: about 7 dozen.