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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