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Ingredients
- 16 ounce Candy-coated chocolate pcs
- 1 1/4 c. Firmly-packed brown sugar
- 3/4 c. Golden brown crisco shortening
- 2 Tbsp. Lowfat milk
- 1 Tbsp. Vanilla
- 1 x Egg
- 1 3/4 c. All-purpose flour
- 1 tsp Salt
- 3/4 tsp Baking soda
- 1 c. Coarsely-minced pecans
Directions
- 1. Heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies. Reserve 42 of each colour candy in separate bowls. Set aside.
- 2. Combine brown sugar, shortening, lowfat milk and vanilla in large bowl. Beat at medium speed of electric mixer till well blended. Beat egg into creamed mix.
- 3. Combine flour, salt and baking soda. Mix into creamed mix just till blended. Stir in unreserved candy pcs and pecans.
- 4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7.5 cm) apart onto ungreased baking sheet.
- 5. Bake one baking sheet at a time at 375F (190C) for 5 min. Remove from oven. Press the same color candies onto the top of two cookies. Repeat with pairs of cookies using different coloured candies. Return cookies to oven.
- Bake an additional 4 min. Don't OVERBAKE. Cold 2 min on baking sheet. Remove cookies to foil to cold completely.
- Makes: About 3 dozen cookies
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