| 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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