Ultimate Chocolate Chip Cookies Part 2

See part 1 VARIATIONS: 1. Drizzle:

Melt 1 cup (250 mL) semi-sweet or white melting chocolate with 1 teaspoon (5 mL) Golden Crisco Shortening over very low heat or 50% (MEDIUM) power in microwave. Stir well. If too thick to drizzle, add a little more Golden Crisco Shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens, if desired. To harden chocolate quickly, place cookies in refrigerator for a few minutes. 2. Chocolate Dipped:

Melt 1 cup (250 mL) semi-sweet chocolate chips or 1 cup (250 mL) white melting chocolate cut in pieces with 1 teaspoon (5 mL) Golden Crisco Shortening over very low heat or 50% power in microwave. Stir well. Spoon into a cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely-chopped nuts before chocolate hardens. Place on waxed paper. To harden chocolate quickly, place cookies in refrigerator for a few minutes. 3. Holiday Dress-Ups:

Frost cookies with Creamy Vanilla Frosting. Decorate with red and green candy coated chocolate pieces. Creamy Vanilla Frosting: Combine 1/2 cup (125 mL) Golden Crisco Shortening, 4 cups (1 L) icing sugar, 1/3 cup (75 mL) milk and 1 teaspoon (5 mL) vanilla in medium bowl at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Frost cooled cookies.
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