Chocolate Chip Tea Sandwiches

1 1/4 c Firmly packed brown sugar

3/4 c Golden crisco shortening

2 tb Milk

1 tb Vanilla

1 Egg

1 3/4 c All-purpose flour

1 ts Salt

3/4 ts Baking soda

2 c Semi-sweet chocolate chips

; divided 1. Preheat oven to 375F (190C). Grease a 10 x 15-inch (25

x 37 cm) jelly roll pan with shortening. Place cooling rack 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 just until blended. Stir in 1 cup of chocolate chips. 4. Spread dough into prepared pan with spatula.

5. Bake at 375F (190C) for 10 to 12 minutes or until

light brown. DO NOT OVER BAKE. Cool 2 minutes. Trim off edges and cut pan of cookies 12 x 3 inches (25 x 7 cm). Remove cookies to foil to cool completely. 6. Place remaining 1 cup (250 mL) of chocolate chips in a

heavy resealable plastic bag or microwave-safe bowl. Microwave for 30 seconds at 100% (HIGH) power. Stir and repeat if necessary until completely smooth. 7. Spread half the cookies with melted chocolate using a

small knife. Top with reserved cookies. Makes: About 18 cookies
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