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Makes 4 dozen cookies1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 3/4 cup confectioners' sugar 2 tablespoons milk 1 -1/2 teaspoons vanilla 1 -3/4 cups all-purpose flour 1 cup uncooked oats 1/2 cup finely chopped pecans 1/4 teaspoon salt Chocolate Drizzle 1/2 cup semi-sweet chocolate chips 1 teaspoon Butter Flavor CRISCO Shortening Frosting Drizzle 1/2 cup prepared vanilla frosting Heat oven to 325ºF. Place sheets of foil on countertop for cooling. Cookies Combine 1 cup shortening, 3/4 cup confectioners' sugar, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended and fluffy. Combine flour, oats, pecans and salt. Add gradually to creamed mixture at low speed. Shape rounded teaspoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheet. Bake for 15 to 18 minutes or until set and bottoms are light golden brown. Do not overbake. Remove cookies to foil. Cool partially. Roll warm cookies in confectioners' sugar. Cool completely. Reroll in confectioners' sugar.* Chocolate Drizzle Place 1/2 cup of semisweet chocolate chips and 1 teaspoon Butter Flavor Crisco in heavy resealable plastic food storage bag. Seal. Microwave at MEDIUM (50% power). Knead bag after 1 minute. Repeat until smooth (or melt by placing in bowl of hot water). Cut tiny tip off corner of bag. Squeeze out and drizzle over cookies. Sprinkle with decors and nuts, if desired. Frosting Drizzle Heat 1/2 cup prepared vanilla frosting in small saucepan on medium heat, stirring constantly, until thin (or microwave at HIGH for 20 to 30 seconds). Do not overheat. Tint with food color if desired. Drizzle over cookies. Sprinkle with decors or nuts, if desired. *Note: Do not roll cookies in confectioners' sugar a second time it tops are to be decorated with drizzle. |
