Easter Chip Cookies

40 minutes Prep: 20 minutes Cook: 10 minutes

226 calories per serving view nutrition facts

3 dozen suggest servings

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Ingredients

1 1/4	cups	brown sugar	firmly packed
3/4	cup	vegetable shortening
2	tablespoons	milk
1	tablespoon	vanilla extract
1	each	egg
1 3/4	cups	flour, all-purpose
1	teaspoon	salt
3/4	teaspoon	baking soda
1 1/2	cups	candy coated chocolate pieces	pastel colours

Directions

Pre-heat oven to 375 degrees F.

Place sheets of foil on countertop for cooling cookies.

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.

Combine flour, salt and baking soda.

Mix into creamed mixture at low speed just until blended.

Stir in candy-coated pieces or vanilla chips.

Drop rounded tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet.

Bake one baking sheet at a time at 375 degrees F (190C) for 8 to 10 minutes.

DO NOT OVERBAKE.

Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.

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Nutrition Facts

Serving Size 78g

Amount per Serving

Calories 226 7% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 47mg	16%
Sodium 712mg	30%
Total Carbohydrate 43.0g	14%
Dietary Fiber 1.0g	6%
Sugars 1.0g
Protein 7.0g	15%

Vitamin A	1%		Vitamin C	0%
Calcium	2%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Broiled Salmon with Curried Eggplant Chutney

Chuney was too sweet with the 1/4 cup of brown sugar; I would cut this way down. Also, I trippled the Curry Power and seared the Salmon instead of broiling it.

Reviewed by ZELLNER1