Rainbow Brownie Cookies

Cookies: 1 1/2 c Firmly-packed brown sugar

2/3 c Crisco shortening

1 tb Water

1 ts Vanilla

2 Eggs

1 1/2 c All-purpose flour

1/3 c Cocoa

1/2 ts Salt

1/4 ts Baking soda

12 oz Semi-sweet chocolate chips

Frosting: 1/4 c Crisco shortening

2 c Icing sugar

3 tb Milk

1/2 ts Vanilla

Food colour Coloured sugar crystals 1. Pre-heat oven to 375F (190C). Place sheets of foil on

countertop for cooling cookies. 2. For cookies, combine brown sugar, shortening, water and

vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, salt and baking soda. Mix into

creamed mixture at low speed just until blended. Stir in semi-sweet chocolate chips. 4. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5

cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 7

to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For frosting, combine shortening, icing sugar, milk and

vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Divide frosting into 4 small bowls. Add different food colour to each bowl, one drop at a time, until desired shade is reached. (One or two drops should be sufficient to achieve a soft, pastel colour.) Top cookies with frosting and sprinkle with coordinating coloured sugar crystals. Makes: About 3 dozen cookies
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