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16 oz Candy-coated chocolate
-pieces
1 1/4 c Firmly-packed brown sugar
3/4 c Golden crisco shortening
2 tb Milk
1 tb vanilla
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 c Coarsely-chopped pecans
1. Heat oven to 375oF (190oC). Place sheets of foil on
countertop for cooling cookies. Reserve 42 of each colour
candy in separate bowls. Set aside.
2. Combine brown sugar, shortening, milk and vanilla in
large bowl. Beat at medium speed of electric mixer until
well blended. Beat egg into creamed mixture.
3. Combine flour, salt and baking soda. Mix into creamed
mixture just until blended. Stir in unreserved candy pieces
and pecans.
4. Drop by rounded measuring tablespoonfuls (15 mL) of
dough 3 inches (7.5 cm) apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375oF (190oC) for 5
minutes. Remove from oven. Press the same color candies
onto the top of two cookies. Repeat with pairs of cookies
using different coloured candies. Return cookies to oven.
Bake an additional 4 minutes. DO NOT OVERBAKE. Cool 2
minutes on baking sheet. Remove cookies to foil to cool
completely. Makes: About 3 dozen cookies
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