Cookie's

Easter Chip Cookies

• 1-1/4 cups (300 mL) firmly-packed brown sugar
• 3/4 cup (175 mL) Golden Crisco Shortening
• 2 tbsp (30 mL) milk
• 1 tbsp (15 mL) vanilla
• 1 egg
• 1-3/4 cups (425 mL) all-purpose flour
• 1 tsp (5 mL) salt
• 3/4 tsp (3 mL) baking soda
• 1-1/2 cups (375 mL) pastel-coloured candy coated
  chocolate pieces or pastel-coloured vanilla chips
  

1. Pre-heat oven to 375°F (190°C). 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 at low speed just until blended.
   Stir in candy-coated pieces or vanilla chips.
   


4. Drop rounded tablespoonfuls (15 mL) of dough 3
   inches (7 cm) apart onto ungreased baking sheet.
   


5. Bake one baking sheet at a time at 375°F (190°C)
   for 8 to 10 minutes for chewy cookies, or 11 to 13
   minutes for crisp cookies. DO NOT OVERBAKE. Cool 2
   minutes on baking sheet. Remove cookies to foil to
   cool completely.
   

Makes: About 3 dozen cookies

Easy Eastery Cut-Outs

Yield: 1 servings

• 1 c Hershey's semi-sweet-chocolate chips
• 2 ts Shortening *
• Tinted coconut=(recipe follows)

Recipe by: www.hersheys.com

* (NOT butter, margarine, oil, or vegetable
oil spread)

1. Cover bottom of 13x9-inch pan with heavy duty
   foil.
   


2. In small microwave-safe bowl, place chocolate
   chips and shortening. Microwave at HIGH (100%) 1
   to 1-1/2 minutes, or until chocolate is melted and
   mixture is smooth when stirred. Immediately spread
   mixture evenly on foil to about 1/8-inch thick; pat
   TINTED COCONUT evenly onto chocolate.
   


3. Refrigerate for 5 to 10 minutes or until
   beginning to firm. Press sturdy, Easter-shaped
   cookie cutters down to foil, cutting through
   coconut and chocolate; do NOT remove shapes.
   Return to refrigerator until completely firm;
   gently remove foil. Gently press out shapes;
   cover and refrigerate until ready to use. Use
   as garnish for desserts. 6 to 12 cut-outs.
   

TINTED COCONUT:

In small bowl, stir together 1/4 teaspoon water
and 1 drop food color. Stir in 1/2 cup MOUNDS
Sweetened Coconut Flakes; with fork, toss until
evenly tinted.JMHershey's is a registered
trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.