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Add a photoServings: 9
Ingredients
- 3/4 c. Butter-flavored shortening
- 1 1/4 c. Light brown sugar pack
- 2 Tbsp. Lowfat milk
- 2 tsp Coconut extract
- 1 x Egg
- 1 3/4 c. Plain all-purpose flour
- 1 tsp Salt
- 3/4 tsp Baking soda
- 1 c. Confectioners' sugar
- 1 Tbsp. Lowfat milk (1 to 2) Red and green food coloring
- 1/4 c. Semisweet chocolate chips
Directions
- Heat oven to 350 . Place sheets of foil on counter top for cooling cookies. Grease a 9x13 pan with shortening. Combine shortening, brown sugar, lowfat milk and coconut extract in large bowl. Beat at medium speed of electric mixer till well blended. Beat egg into creamed mix. Combine flour, salt and baking soda. Mix into creamed mix just till blended.
- Spread dough proportionately into prepared pan. Bake at 375 for 14 to 17 min.
- Don't overbake. Cold 2 min in pan. Cut into 3x4" rectangles. Remove cookies to foil to cold.
- ICING-Stir the confectioners' sugar and millk till smooth. Add in additional sugar if paste is too thin. Divide icing into 3 small bowls. Add in food coloring to achieve the desired shade of green and red to two bowls, leaving 1 bowl white. Decorate to resemble Mexican flags. Place chips in a heavy re-sealable bag. Micro on MEDIUM for 1 minute or possibly till melted, checking every 30 seconds. Knead bag till smooth. Cut tip off corner of bag and pipe Mexican flag emblem onto cookies.
- Advocate, LA.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 9 servings | |
| Calories 442 | |
| Calories from Fat 170 | 38% |
| Total Fat 19.25g | 24% |
| Saturated Fat 5.06g | 20% |
| Trans Fat 5.71g | |
| Cholesterol 22mg | 7% |
| Sodium 385mg | 16% |
| Potassium 99mg | 3% |
| Total Carbs 64.86g | 17% |
| Dietary Fiber 0.8g | 3% |
| Sugars 45.47g | 30% |
| Protein 3.69g | 6% |
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