Cookies: 3/4 c Butter-flavored shortening
1 1/4 c Light brown sugar; pack
2 tb Milk
2 ts Coconut extract
1 Egg
1 3/4 c Plain all-purpose flour
1 ts Salt
3/4 ts Baking soda
Icing: 1 c Confectioners’ sugar
1 tb Milk; (1 to 2)
Red and green food coloring 1/4 c Semisweet chocolate chips
Recipe by: VGHC42A Heat oven to 350~. Place sheets of foil on counter top for cooling cookies. Grease a 9×13 pan with shortening. Combine shortening, brown sugar, milk and coconut extract in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Spread dough evenly into prepared pan. Bake at 375~ for 14 to 17 minutes. Do not overbake. Cool 2 minutes in pan. Cut into 3×4″ rectangles. Remove cookies to foil to cool. ICING-Stir the confectioners’ sugar and millk until smooth. Add additional sugar if paste is too thin. Divide icing into 3 small bowls. Add food coloring to achieve the desired shade of green and red to two bowls, leaving 1 bowl white. Decorate to resemble Mexican flags. Place chips in a heavy re-sealable bag. Micro on MEDIUM for 1 minute or until melted, checking every 30 seconds. Knead bag until smooth. Cut tip off corner of bag and pipe Mexican flag emblem onto cookies. Source: Baton Rouge Advocate, LA. —–