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Easter Chip Cookies

 

32

Yield

3

dozen

Prep

20

min

Cook

10

min

Ready

40

min

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

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 ½ cups candy coated chocolate pieces
pastel colours
*

Directions

Pre-heat oven to 375℉ (190℃).

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℉ (190℃) F (190C) for 8 to 10 minutes.

DO NOT OVERBAKE.

Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 2267% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 712mg 30%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 6%
Sugars g
Protein 15g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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