Title: Mexican Flag Cookies
Categories: Cookies
Yield: 9 servings
Cookies:
3/4 c Butter-flavored shortening
1-1/4 c Light brown sugar; pack
2 tb Milk
2 ts Coconut extract
1 Egg
1-3/4 c Plain all-purpose flour
1 ts Salt
3/4 ts Baking soda
Icing:
1 c Confectioners' sugar
1 tb Milk; (1 to 2)
Red and green food coloring
1/4 c Semisweet chocolate chips
Recipe by: VGHC42A
Heat oven to 350 . Place sheets of foil on counter top for cooling
cookies. Grease a 9x13 pan with shortening. Combine shortening, brown
sugar, milk and coconut 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 just until blended.
Spread dough evenly into prepared pan. Bake at 375 for 14 to 17 minutes.
Do not overbake. Cool 2 minutes in pan. Cut into 3x4" rectangles. Remove
cookies to foil to cool.
ICING-Stir the confectioners' sugar and millk until smooth. Add
additional sugar if paste is too thin. Divide icing into 3 small bowls. Add
food coloring to achieve the desired shade of green and red to two bowls,
leaving 1 bowl white. Decorate to resemble Mexican flags. Place chips in a
heavy re-sealable bag. Micro on MEDIUM for 1 minute or until melted,
checking every 30 seconds. Knead bag until smooth. Cut tip off corner of
bag and pipe Mexican flag emblem onto cookies.
