Cookie's

Leprechaun Oatmeal Cookies

Cookies:

• 3/4 cup (175 mL) Golden Crisco Shortening
• 1-1/4 cups (300 mL) firmly-packed light
  brown sugar
  
• 1 egg
• 1/3 cup (75 mL) milk
• 1-1/2 tsp (7 mL) vanilla
• 3 cups (750 mL) quick oats, uncooked
• 1 cup (250 mL) all-purpose flour
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) cinnamon
• 1 cup (250 mL) golden raisins
• 1 cup (250 mL) coarsely chopped walnuts

Frosting:

• 1/4 cup (60 mL) Crisco Shortening
• 2 cups (500 mL) icing sugar
• 3 tbsp (45 mL) milk
• 1/2 tsp (2 mL) vanilla
• 1-1/2 cups (375 mL) sweetened flaked coconut
• Green food colour

1. Pre-heat oven to 375°F (190°C). 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, salt and
   cinnamon. Mix into creamed mixture at low speed
   just until blended. Stir in raisins and nuts.
   
4. Drop rounded tablespoonfuls (15 mL) of dough 2
   inches (5 cm) apart onto prepared baking sheet.
   
5. Bake one baking sheet at a time at 375°F
   (190°C) for 10 to 12 minutes, or until lightly
   browned. DO NOT OVER BAKE. Cool 2 minutes on
   baking sheet. Remove cookies to foil to cool
   completely.
   
6. For frosting, 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.
   
7. Mix a few drops food colour with 1/2 teaspoon
   (2 mL) water. Place coconut in medium bowl. Add
   liquid and toss until colour is evenly distributed.
   Add additional drops food colour if darker shade
   preferred. Top cookies with frosting. Sprinkle
   with tinted coconut.
   

Makes: About 2-1/2 dozen cookies

Ruthee's Irish Lace Cookies

Serving Size: 24

• 1/2 cup unsalted butter -- plus extra
• 4 tablespoons flour -- plus extra
• 1 cup firmly packed brown sugar
• 1 tablespoon vanilla extract
• 2 tablespoons milk
• 1 cup old-fashioned rolled oats

1. Preheat oven to 350 degrees F. Grease and
   flour 2 baking sheets.
   
2. Cream butter and sugar. Add vanilla; stir in
   flour, milk, and rolled oats. Drop batter by the
   tablespoon onto prepared baking sheets; allow room
   for cookies to spread to about 3 inches in diameter.
   Each baking sheet will hold about 6 cookies.
   
3. Bake until cookies flatten and look dry (10
   minutes). Let cookies cool for 4 to 5 minutes on
   baking sheets. Lift from baking sheet with a metal
   spatula and cool completely.
   

Makes 2 dozen cookies.
Per serving: 89 Calories; 4g Fat (43% calories
from fat); 1g Protein; 12g Carbohydrate; 11mg
Cholesterol; 5mg Sodium

NOTES:
Inexpensive rolled oats take the place of chopped
pecans in this crisp, elegant cookie. If making
these cookies ahead, store airtight after baking.
Recrisp by warming on a baking sheet in a 350
degree oven 5 minutes. Cool completely before
serving.