1 1/2 c Firmly-packed brown sugar

2/3 c Crisco shortening

1 tb Water

1 ts Vanilla

2 Eggs

1 1/2 c All-purpose flour

1/3 c Cocoa

1/2 ts Salt

1/4 ts Baking soda

2 c Semi-sweet chocolate chips

Frosting: 1/4 c Golden crisco shortening

2 c Icing sugar

3 tb Milk

1/2 ts Vanilla

Green food colour 1. Preheat oven to 375F (190C). Place sheets of foil on

countertop for cooling cookies. 2. For cookies, combine brown sugar, shortening, water and

vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, salt and baking soda. Mix into

creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5

cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 7

to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For icing, combine shortening, icing sugar, milk and

vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Add food colour, a few drops at a time, until desired shade of green is achieved. Frost top of cookies with spatula. Makes: About 3 dozen cookies -----