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Ingredients Jump to Instructions ↓

  1. 1 1/2 c Firmly-packed brown sugar

  2. 2/3 c Crisco shortening

  3. 1 tb Water

  4. 1 ts Vanilla

  5. 2 Eggs

  6. 1 1/2 c All-purpose flour

  7. 1/3 c Cocoa

  8. 1/4 ts Baking soda

  9. 1/2 ts Salt

  10. 2 c Semi-sweet chocolate chips

  11. Icing: 1 c White chocolate chips

  12. 1 ts Crisco shortening

  13. 1. Preheat oven to 375F (190C). Place sheets of foil on

  14. countertop for cooling cookies. 2. For cookies, combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, baking soda and salt. Mix into 4. Drop rounded tablespoonfuls (15 mL) of dough

  15. 2 inches

  16. 5. Bake one baking sheet at a time at

  17. 375F (190C) for 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool

  18. 2 minutes on baking sheet. Remove cookies to foil to cool completely.

  19. 6. For icing, place white chocolate chips and shortening in

  20. 50% (MEDIUM) power. Knead bag after

  21. 1 minute. Repeat until smooth (or melt by placing bag in bowl of hot water). Cut tiny tip off corner of bag. Pipe thin stripes on cookies. Makes: About 3 dozen cookies. --

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