Ingredients Jump to Instructions ↓

  1. 1 1/4 c Firmly-packed brown sugar

  2. 3/4 c Golden crisco shortening

  3. 2 tb Milk

  4. 1 tb Vanilla

  5. 1 Egg

  6. 1 3/4 c All-purpose flour

  7. 1 ts Salt

  8. 3/4 ts Baking soda

  9. 1 1/2 c Semi-sweet chocolate chips

  10. Icing: 2 c Icing sugar

  11. 3 tb Water; (3 to 5)

  12. 1. Preheat oven to

  13. 375F (190C). Place sheets of foil on

  14. countertop for cooling cookies. 2. Combine brown sugar, shortening, milk and vanilla in

  15. large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed

  16. mixture just until blended. Stir in chocolate chips. 4. Drop by rounded measuring tablespoonfuls (15 mL) of

  17. 3 inches (7 cm) apart onto ungreased baking sheet.

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

  19. 375F (190C) for 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool

  20. 2 minutes on baking sheet. Remove cookies to foil to cool completely.

  21. 6. For icing, combine icing sugar and 3 tablespoons (45 mL)

Instructions Jump to Ingredients ↑

  1. water. Mix to blend well. Add additional water, a little at a time, if icing is too stiff. Add additional confectioners sugar if icing is too thin. Add food colour, a few drops at a time, to achieve desired colour. Place icing in pastry bag fitted with small round writing tip. Alternately, place in small resealable plastic bag. Snip very small hole off one corner of each bag. Pipe icing in clock face design onto cookies. Makes: About 3 dozen cookies --


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