Fudgy German Chocolate Cookies

Prep Time: 35 minCook Time: 7 minMakes: 5 dozen

Ingredients

 COOKIES

1 1/2 cups firmly packed brown sugar

2/3 cupCrisco® All-Vegetable Shortening

 OR Crisco® Baking Sticks All-Vegetable Shortening

1 tablespoon water

1 teaspoon vanilla extract

2 large eggs

1 1/2 cupsPillsbury BEST® All Purpose Flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups semi-sweet chocolate chips (12 oz.)

 TOPPING

1/2 cup PET® Evaporated Milk

1/2 cup sugar

1/4 cupCrisco® Butter Shortening

 OR Crisco® Butter Flavor All-Vegetable Shortening Sticks

2 large egg yolks, slightly beaten

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

1/2 cup flaked coconut

Preparation Directions 

1. HEAT oven to 375°F. 

2. BEAT brown sugar, shortening, water and vanilla in bowl of electric mixer at medium speed until well blended. Add eggs; beat well. Combine flour, cocoa, salt and baking soda in medium bowl. Add to shortening mixture. Beat at low speed just until blended. Stir in chocolate chips. 

3. DROP dough by rounded measuring tablespoonfuls 2-inches apart onto ungreased baking sheets. Press down to flatten slightly. 

4. BAKE 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheet. Place on cooling rack to cool completely.  

5. COMBINE evaporated milk, sugar, shortening and egg yolks in medium saucepan. Stir over medium heat until thickened. Remove from heat. Stir in vanilla, pecans and coconut. Cool completely. Frost cookies.

 

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