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Crisps, White Chocolate (D/P, TNT)
Source: Crisco and Robin Hood Flour baking booklet
Yield: 50 to 60 cookies

1 cup butter-flavoured shortening
3/4 cup brown sugar, lightly packed
1/2 cup white sugar
1 egg
2 tbsp. milk or soy milk
1-1/2 tsp. vanilla
1-3/4 cups wheat and oat flour, all purpose flour, or a mixture of all purpose and whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
6 squares (6 oz.) white chocolate, chopped coarsely
1-1/2 cups crisp rice cereal

Preheat oven to 375°F.

Cream shortening, sugars, egg, milk, and vanilla in a large bowl on medium speed, until light and creamy.

Combine flour(s), baking soda, and salt in a smaller bowl (can be sifted together). Add to creamed mixture, beating at low speed until blended.

Stir in chocolate and cereal by hand. Mix well.

Drop by heaping spoonfuls onto ungreased baking sheet, leaving room for spreading.

Bake at 375°F for 8 to 10 minutes, or until light golden.

Poster's Notes:
I tend to make these on the smaller side, about 1 tsp., as you get more from the batter, and they are SO rich. Bake 7 to 8 minutes and then check for doneness. I like them a bit on the soft side.

This cookie recipe is my standard at holiday time. My friend and I have been making Christmas baskets for our non-Jewish friends for years. These cookies are high in fat, and I have never tried to cut it down, because they're just so darn good as is. They look lovely in a cellophane bag tied with ribbon, and they turn a lovely golden colour. They taste almost like butterscotch, but there isn't any butterscotch in them. I've had various successes and failures substituting margarine and/or butter. Also, I've had good results using 1 cup all-purpose, and 3/4 cup whole wheat pastry flour.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A