1 1/4 c Firmly-packed brown sugar
3/4 c Golden crisco shortening
2 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 c Semi-sweet chocolate chips
1 c Coarsely chopped pecans
-(optional) 72 Pecan halves
= (about 1 cup/250 ml) 108 Candy coated chocolate
-candies =(about 1/2 cup/125 ml) 72 Pretzel sticks; halved
1. Combine brown sugar, shortening, milk and vanilla in
large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 2. Combine flour, salt and baking soda. Mix into creamed
mixture just until blended. Stir in chocolate chips and pecans pieces. Refrigerate at least 1 hour. 3. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies4. Form dough into 1-inch (2.5 cm) balls. Place balls of dough 3 inches (7 cm) apart onto ungreased baking sheet. Flatten each cookie with palm of hand. Press 2 pecan halves into the top of each cookie to look like cat ears. Press two pretzel sticks halves into each side of the cookie for whiskers. 5. Bake one baking sheet at a time at 375F (190C) for 8
to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Remove baking sheet from oven. Press candy coated chocolate candies into each cookie for eyes and mouth. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. If nuts are omitted, add an additional 1/2 cup (125 mL) semi-sweet chocolate chips. Makes: About 3 dozen cookies —–