| BUTTERY CHOCOLATE CHIP COOKIES |
|
|
|
Makes about 5 Dozen Cookies1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 1 cup firmly packed brown sugar 2 eggs 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 -1/2 cups semi-sweet chocolate chips 3/4 cup coarsely chopped dried apricots 3/4 cup coarsely chopped toasted almonds Heat oven to 350ºF. Combine Butter Flavor Crisco, sugar, eggs and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine flour, baking soda and salt. Mix into creamed mixture at low speed until well blended. Stir in chocolate chips, apricots and nuts. Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheet. Bake at 350 ºF for 10 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack. |
