| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Mr. food, Mrfood2 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Vegetable shortening |
| 1 | c | Sugar |
| 2 | Eggs | |
| 2 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1 | ts | Vanilla extract |
| 2 | Squares; (1 ounce each) | |
| ; unsweetened baking | ||
| ; chocolate, melted | ||
| 1 | c | Semisweet chocolate chips; melted (6 ounces) |
| 1/2 | c | Milk |
| 8 | oz | Vanilla frosting; (1/2 of a 16-ounce |
| ; can) | ||
| 8 | oz | Chocolate frosting; (1/2 of a 16-ounce |
| ; can) |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat baking sheets with nonstick cooking spray. In a large bowl, with an electric beater on medium speed, cream the shortening and sugar until light and creamy; beat in the eggs. Add the flour, baking powder, and vanilla, blending well. Stir in the melted baking chocolate, melted chocolate chips, and the milk; mix well. Drop by 1/4-cup measures onto the cookie sheets and bake for 7 to 10 minutes, or until the cookies are firm. Remove to wire racks to cool. Frost the flat side of each cookie half with vanilla frosting and half with chocolate frosting. NOTE: The leftover icing should keep in the refrigerator for weeks. Converted by MC_Buster. NOTES : 1 dozen Converted by MM_Buster v2.0l.
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