1 1/4 c Firmly-packed light 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 Miniature semi-sweet
= chocolate chips 1 c Miniature red candy-coated
= chocolate pieces Directions: 1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 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 chocolate chips. 4. Drop by rounded measuring teaspoonfuls (15 mL) of dough
2 inches (5 cm) apart on ungreased baking sheet. Press red
candy-coated chocolate pieces into surface of cookies. 5. Bake one baking sheet at a time at 375F (190C) for 5
to 7 minutes. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 5 dozen cookies —–