I found this yummy looking cookie recipe on the Crisco website. Granddaughter is coming for a visit this week and we may have to bake some of these. INGREDIENTS:
3/4 cup Crisco® Butter Shortening
OR 3/4 stick Crisco® All-Vegetable Shortening Sticks
1 and 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg, lightly beaten
1 and 1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup coarsely chopped walnuts
1/2 cup white baking chips
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
3/4 cup Crisco® Butter Shortening
OR 3/4 stick Crisco® All-Vegetable Shortening Sticks
1 and 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg, lightly beaten
1 and 1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup coarsely chopped walnuts
1/2 cup white baking chips
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
PREPARATION DIRECTIONS:
1. HEAT oven to 375ºF.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl; beat at medium speed until light and fluffy. Beat in egg.
3. COMBINE flour, salt and baking soda in small bowl. Beat into shortening mixture at low speed until blended.
4. STIR in walnuts, white baking chips and chocolate chips. Drop 2 level measuring tablespoons of dough into a mound for each cookie. Place 3 inches apart on ungreased baking sheet.
5. BAKE 8 to 9 minutes or until edges are lightly browned but cookies appear moist. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
1. HEAT oven to 375ºF.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl; beat at medium speed until light and fluffy. Beat in egg.
3. COMBINE flour, salt and baking soda in small bowl. Beat into shortening mixture at low speed until blended.
4. STIR in walnuts, white baking chips and chocolate chips. Drop 2 level measuring tablespoons of dough into a mound for each cookie. Place 3 inches apart on ungreased baking sheet.
5. BAKE 8 to 9 minutes or until edges are lightly browned but cookies appear moist. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
2 comments:
Hi Kady,
You are quite the lady. Thanks for all you do for these kitties! Amazing! Thanks for joining my blog, too. Love your blog and your crafts and recipes! I'll visit daily you can be sure!
I want some of those cookies!!! You are sooo mean to show that picture!!!! I don't remember ever adding the lemon juice to our jello?
Have a fun day--Hugs, Di
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