Chocolate-Mint Ice
BACK
Chocolate-Mint Ice
1-1/2 cups firmly-packed brown sugar
2/3 cup Crisco Shortening
1 tbsp water
1 tsp vanilla
2 eggs
1-1/2 cups all-purpose flour
1/3 cup cocoa
1/4 tsp baking soda
1/2 tsp salt
2 cups miniature semi-sweet Hershey's
Chipets
6 oz white chocolate
12 candied pineapple hearts (optional)
Preheat oven to 375°F (190°C). Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in Hershey's Chipets. Divide dough in half. Spread dough into 2 un greased 8-inch round cake pans.
Bake one pan at a time at 375°F for 10 to 12 minutes. DO NOT OVER BAKE. Cool 5 minutes in pan. Cut with 2-inch heart-shaped cookie cutter with point towards center to make 6 cookies. Remove cookies to foil to cool completely.
Chop white chocolate into l/2-inch pieces. Place pieces in a microwave safe shallow bowl. Microwave on 100%(HIGH) power for 30 seconds. Stir. Repeat at 30 second intervals until chocolate is melted. Spread melted chocolate on top of cooled hearts. Cut pineapple, if used, into 2-inch hearts 1/4-inch thick. Top each cookie with red candied pineapple heart. Set aside to dry completely.
Makes: About 1 dozen cookies
