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

1/4 ts Baking soda

1/2 ts Salt

2 c Semi-sweet chocolate chips

Icing: 1 c White chocolate chips

1 ts Crisco shortening

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, baking soda and salt. 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, place white chocolate chips and shortening in

heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM) power. Knead bag after 1 minute. Repeat until smooth (or melt by placing bag in bowl of hot water). Cut tiny tip off corner of bag. Pipe thin stripes on cookies. Makes: About 3 dozen cookies. -----