Vee’s Crisco Brownie Cookie2007-01-07
- Course: Cakes & Candy
- Yield : 36
- Servings : 36
- Prep Time : 30m
- Cook Time : 7m
- Ready In : 37m
- Add to Recipe Box
Christmas 2006 was one of MawMaw’s best Christmas ever. It was filled with family, friends, food and fun and the Cajun’s joi de vie. One of the best gifts of love and food she received were cookies that were homemade from one of her best friends, Miss Veronica. Here is the recipe for those cookies.
- 2/3 cup Crisco shortening
- 1 1/2 cup firmly packed light brown sugar
- 1 tbsp water
- 1 tsp vanilla
- 2 eggs
- 11/2 cup all-purpose flour
- 1/3 cup unsweetened baking cocoa
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips (12 oz pkg)
- 1 cup chopped pecans or walnuts optional
Preheat oven to 375 degrees and prepare a large piece of foil on top of your counter for removing cookies from cookie sheet after baking. Combine shortening, brown sugar, water and vanilla, in large bowl. Beat at medium speed with an electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed just until well blended. Mixture will be thick. Stir in the chocolate chips and also the cup of chopped pecans if you are adding. Drop by measured tablespoons or teaspoons, two inches apart on un-greased baking sheet. Do not flatten. Bake at 375 degrees, seven to nine minutes are until cookies are set. Do not over bake; cookies will appear soft. Remove and cool on cookie sheet for two minutes; then transfer to the counter onto the aluminum foil.