Ingredients
- 2 eggs
- 2 c semi-sweet chocolate chips
- 2 c icing sugar
- 1 1/2 c firmly packed brown sugar
- 1 1/2 c all purpose flour
- 5/8 c crisco shortening
- 1/4 c golden crisco shortening
- 3 tb milk
- 3/8 c cocoa
- 1 tb water
- 1 1/2 ts vanilla
- 1/2 ts salt
- 1/4 ts baking soda
- some green food colour
1. Preheat oven to 375F. Place sheets of foil on countertop for cooling cookies.
2. For cookies, 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. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375F for 7 to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
6. For icing, combine shortening, icing sugar, milk and vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Add food colour, a few drops at a time, until desired shade of green is achieved. Frost top of cookies with spatula. Makes: About 3 dozen cookies
