Concentration Candy Cookies
Yield
3 dozenPrep
20 minCook
9 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
chocolate candies
|
* |
| 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
|
|
| 1 | cup |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
chocolate candies
|
* |
| 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
|
|
| 237 | ml |
pecans
coarsely chopped |
|
Directions
Heat oven to 375℉ (190℃).
Place sheets of foil on countertop for cooling cookies.
Reserve 42 of each colour candy in separate bowls.
Set aside.
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 just until blended.
Stir in unreserved candy pieces and pecans.
Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7. 5 cm) apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375℉ (190℃) F for 5 minutes.
Remove from oven.
Press the same color candies onto the top of two cookies.
Repeat with pairs of cookies using different coloured candies.
Return cookies to oven.
Bake an additional 4 minutes.
Do not overbake.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
