16 oz Candy-coated chocolate
-pieces 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 Coarsely-chopped pecans
1. Heat oven to 375oF (190oC). Place sheets of foil on
countertop for cooling cookies. Reserve 42 of each colour candy in separate bowls. Set aside. 2. 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. 3. Combine flour, salt and baking soda. Mix into creamed
mixture just until blended. Stir in unreserved candy pieces and pecans. 4. Drop by rounded measuring tablespoonfuls (15 mL) of
dough 3 inches (7.5 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375oF (190oC) for 5
minutes. Remove from oven. Press the same color candies onto the top of two cookies. Repeat with pairs of cookies using different coloured candies. Return cookies to oven. Bake an additional 4 minutes. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 3 dozen cookies —–