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Makes about 3 Dozen Cookies 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 1-1/4 cups firmly packed light brown sugar 2 tablespoons milk 1 tablespoon instant coffee powder 1 tablespoon vanilla 2 eggs 2 cups all-purpose flour 1-1/2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coarsely chopped pecans 1 cup milk chocolate big chips 3/4 cup raisins 3/4 cup flake coconut Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, milk, instant coffee and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips, pecans and chocolate chunks. Drop dough by rounded measuring tablespoonful 3 inches apart onto ungreased baking sheets. Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. For icing, place white chocolate chips and shortening in heavy, resealable sandwich bag; seal bag. Microwave at 50% (MEDIUM) for 1 minute. Knead bag. If necessary, microwave at 50% for another 30 seconds at a time until mixture is smooth when kneaded. Cut small tip off corner of bag. Pipe shapes on cookies or drizzle randomly. Note: White chocolate chips and shortening can be melted by placing resealable bag in bowl of hot water. |
