Cookie's

Chocolate Mint Bars

Base:

• 1/2 cup (125 mL) Golden Crisco Shortening
• 2/3 cup (150 mL) granulated sugar
• 1/4 cup (50 mL) cocoa
• 1 egg
• 1 1/4 cups (300 mL) all-purpose flour

Topping:

• 1 1/2 cups (375 mL) flaked coconut
• 1 cup (250 mL) sliced almonds
• 3/4 cup (175 mL) mint Hershey's Chipets
• 1 can sweetened condensed milk
• 1/2 tsp (2 mL) mint extract

Base:

1. Preheat oven to 350°F (180°C).
2. Cream Golden Crisco Shortening, sugar, cocoa
   and egg until smooth. Stir in flour, mixing until
   well blended.
   
3. Press firmly with hands in 13 x 9-inch (33 x
   23 cm) cake pan.
   
4. Bake at 350°F (175°C) for 10 minutes, or
   until dry.
   

Topping:

1. Combine coconut, almonds and Hershey's
   Chipets. Sprinkle over base.
   
2. Combine sweetened condensed milk and mint
   extract. Pour evenly over top.
   
3. Return to oven and bake 20 to 25 minutes
   longer, or until golden. Cool, cut into bars.
   

Ease of Baking: Easy
Preparation Time: 15 minutes
Baking Time: 35 minutes
Makes: About 36 bars
Freezing: Excellent

Clover Chip Cookies

• 1-1/4 cups (300 mL) firmly-packed brown sugar
• 3/4 cup (175 mL) Golden Crisco Shortening
• 2 tbsp (30 mL) milk
• 1 tbsp (15 mL) vanilla
• 1 egg
• 1-3/4 cups (425 mL) all-purpose flour
• 1 tsp (5 mL) salt
• 3/4 tsp (3.75 mL) baking soda
• 1-1/2 cups (375 mL) green candy-coated
  chocolate pieces
  

1. Pre-heat oven to 375°F (190°C). Place sheets
   of foil on countertop for cooling cookies.
   
2. Combine brown sugar, shortening, milk and
   vanilla in large bowl. Beat at medium speed of
   electric mixer until well blended. Beat egg into
   creamed mixture.
   
3. Combine flour, salt and baking soda. Mix into
   creamed mixture at low speed just until blended.
   Stir in candy-coated pieces.
   
4. Drop rounded tablespoonfuls (15 mL) of dough
   3 inches (7 cm) apart onto ungreased baking sheet.
   
5. Bake one baking sheet at a time at 375°F
   (190°C) for 8 to 10 minutes for chewy cookies,
   or 11 to 13 minutes for crisp cookies. DO NOT
   OVERBAKE. Cool 2 minutes on baking sheet.
   Remove cookies to foil to cool completely.
   

Makes: About 3 Dozen Cookies