Clover chip cookies PDF Print E-mail

Clover Chip Cookies

1 1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) Golden Crisco Shortening
2 tablespoons (30 mL) milk
1 tablespoon (15 mL) vanilla extract
1 egg
1 3/4 cups (425 mL) all-purpose flour
1 teaspoon (5 mL) salt
3/4 teaspoon (3.75 mL) baking soda
1 1/2 cups (375 mL) green candy-coated chocolate pieces

Preheat oven to 375 degrees F (190 degrees C). Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, shortening, milk and vanilla extract 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. Drop rounded tablespoonsful (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 degrees F (190 degrees C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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