Easter Chip Cookies

• 1-1/4 cup firmly-packed brown sugar
• 3/4 cup Golden Crisco Shortening
• 2 tbsp. milk
• 1 tbsp. vanilla extract
• 1 egg
• 1-3/4 cup all-purpose flour
• 1 tsp. salt
• 3/4 tsp. baking soda
• 1-1/2 cup pastel-coloured candy coated chocolate pieces
• pastel-coloured vanilla chips

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

brown sugar, golden crisco shortening, milk, vanilla, egg, flour, salt, baking soda, pastelcoloured, pastelcoloured vanilla chips

Taken from www.foodgeeks.com/recipes/6415 (may not work)