1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/2 ts Salt
1/4 ts Baking soda
12 oz Semi-sweet chocolate chips
= miniature Icing: 6 oz White chocolate
1/2 c Red and green candy
-sprinkles 1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. 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, salt and baking soda. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Form dough into 1-inch (2.5 cm) balls. Place 2 inches (5
cm) apart on ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 7
to 9 minutes. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For icing, chop white chocolate into 1/2-inch (1 cm)
pieces. Place pieces in a microwave safe shallow bowl. Microwave 1 minute at 100% (HIGH) power. Stir. Repeat at 30 second intervals until chocolate is melted. Dip top of each cooled cookie into melted chocolate. Place sprinkles in shallow dish. Dip top of cookies into sprinkles. Set aside to dry completely. Makes: 3-1/2 dozen bon bons —–