Butter Flavored Brickle Drizzles

Source: Jan Taylor

3/4 Butter Flavor Crisco Stick or 3/4 cup Butter Flavor Crisco
    all vegetable shortening plus additional for greasing
1 1/4 cups firmly packed light brown sugar
1 egg
1/3 cup milk
1 1/2 teaspoons vanilla extract
3 cups quick oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup almond brickle chips

Drizzle
1 cup milk chocolate chips

Heat oven to 375 degrees F. Grease baking sheets with shortening. Place sheets or foil on countertop for cooling cookies.

For cookies, combine 3/4 cup shortening, brown sugar, egg, milk and vanilla extract in large bowl. Beat at medium speed of electric mixer until well blended.

Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended.

Shape dough into 1-inch balls. Press tops into brickle chips. Place cookies, brickle side up, 2 inches apart onto prepared baking sheet.

Bake one baking sheet at a time at 375 degrees F for 9 to 11 minutes, or until lightly browned. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

For drizzle, place chocolate chips in heavy resealable plastic bag. Seal. Microwave at 50% (MEDIUM). Knead bag after 1 minute. Repeat until smooth (or melt by placing in bowl of hot water). Cut tiny tip off corner of bag. Squeeze out and drizzle over cookies.

Makes 2 1/2 dozen cookies.

ENJOY!