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Rainbow Brownie Cookies




Source of Recipe


Internet


List of Ingredients




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


Recipe



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 (5cm) 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