Chocolate Pine Cone Cookies

Cookie: 2/3 c Crisco shortening

1 1/2 c Firmly-packed brown sugar

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 miniature

-chocolate chips Decoration: 1/2 c Semi-sweet chocolate chips

1 c Sliced almonds

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 a 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 mini chocolate chips. 4. Drop by rounded measuring tablespoonfuls (15 mL) of

dough 2 inches (5 cm) apart onto ungreased baking sheet. Form into a slightly oval shape with a point at one end. 5. Bake one baking sheet at a time at 375F (190C) for 7

to 9 minutes or until cookies are set. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For decoration, melt chocolate chips in a microwave-safe

bowl for 1 minute at 100% (HIGH) power. Stir. Repeat if necessary. 7. Preheat oven to 375F (190C). Spread sliced almonds in

single layer on ungreased baking sheet. Bake at 375F (190C) for 5 minutes, or until golden brown. 8. Spread thick layer of melted chocolate on top of one

cookie. Arrange toasted almonds in overlapping pattern beginning at the large end on top of chocolate to look like a pine cone. Return to foil to set completely. Repeat with remaining cookies. Makes: About 1 to 1-1/2 dozen pine cones (depending on size)
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