ready in: 30-60 minutes
recipe id: 76042
1/2 cup vegetable shortening
1 cup brown sugar
1/2 cup sugar
2 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup evaporated milk*
1 teaspoon vanilla extract
1 cup chocolate chips
2 tablespoons butter
2 cups confectioner’s sugar (10X sugar)
1/4 cup (more or less) evaporated milk
Since this cookie batter is thick, I like to use the Kitchen-Aid for mixing it well: begin by scooping out the vegetable shortening and adding the two types of sugar. Mix well on low speed, about 1-2 minutes; add the eggs and mix until creamy.
Meanwhile, in separate bowl, measure and stir together the flour, baking soda and salt. Have the milk and vanilla measured and ready to go also.
With mixer on low, add the flour mixture to the creamed sugar, pouring the milk in slowly. Continue to mix the entire batter until smooth—about 1 minute. Add the chocolate chips and mix briefly.
Now you’re ready to bake. Scoop the batter by rounded teaspoonfuls onto cookie sheets, leaving at least 2 inches between each. Bake at 375ºF for 9-10 minutes.
While cookies are baking, prepare the glaze. Melt butter in small saucepan; remove from heat and stir in 10X sugar—it will be thick and lumpy — never fear. Pour in half the milk and use a whisk to beat until creamy, adding more milk until the glaze is liquid-y and smooth, but not thick or lumpy — yet not to thin that it will run off the cookies. Cover glaze until ready to use, otherwise it will harden with a crust on top. When using the glaze, sometimes it’s necessary to add just a drop or two of milk to keep it at a good spreading consistency.
Remove cookies from sheet and place on racks or towel to cool. When cool, use a spreader to top each cookie with glaze. Glaze will harden in several minutes and cookies may be stored in sealed container with plastic wrap in-between layers.
Note: May substitute 1 cup regular milk with 1/2 tsp. vinegar in a pinch for the evaporated milk called for.
nutritionNutritional data has not been calculated yet.
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