Chocolate Chip Tea Sandwiches
Yield
2 dozenPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
brown sugar
firmly packed |
*
|
| ¾ | cup |
vegetable shortening
|
*
|
| 2 | tablespoons |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking soda
|
|
| 2 | cups |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
brown sugar
firmly packed |
*
|
| 177 | ml |
vegetable shortening
|
*
|
| 3E+1 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
baking soda
|
|
| 473 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Preheat oven to 375℉ (190℃). Grease a 10x15 inch jelly roll pan with shortening.
Place cooling rack on countertop for cooling cookies.
Combine brown sugar, shortening, milk and vanilla in large 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 just until blended. Stir in 1 cup of chocolate chips. Spread dough into prepared pan with spatula. Bake for 10 to 12 minutes or until light brown.
