3/4 c Golden crisco shortening
1 1/4 c Firmly-packed brown sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Quick oats; uncooked
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 c Almond brickle chips
Icing: 1 c White chocolate chips
1 ts Crisco shortening
1. Preheat oven to 375oF (190oC). Grease baking sheets
with shortening. Place sheets of foil on countertop for cooling cookies. 2. For cookies, combine shortening, brown sugar, egg, milk
and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in almond brickle chips. 4. Shape dough into 3/4-inch (2 cm) balls. Place 1 inch
(2.5 cm) apart on prepared baking sheet. 5. Bake one baking sheet at a time at 375oF (190oC) for 8
to 10 minutes, or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For icing, place white chocolate and shortening in
heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM) power. Knead bag after 1 minute. Repeat until smooth. (Or melt by placing in bowl of hot water.) Cut tiny tip off corner of bag. Pipe heart shapes on cookies or drizzle randomly. Makes: About 8-1/2 dozen small cookies —–