Lincoln Log 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

1/4 ts Baking soda

1/2 ts Salt

2 c Semi-sweet chocolate chips

Icing: 1 c Icing sugar

1 tb Plus 1 1/2 tsp water

1 tb Cocoa

1. Preheat 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, baking soda and salt. Mix into

creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Shape dough into logs 2-inches (5 cm) long and 3/4-inch

(2 cm) wide. Place logs 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 icing, stir icing sugar and water until smooth.

Divide in half. Add cocoa to one half. Drizzle white icing over logs. Allow icing to set. Drizzle chocolate icing alongside white icing. Makes: About 2-1/2 dozen cookies
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