Easter chip cookies

1 1/4 c  Firmly-packed brown sugar
    3/4 c  Golden crisco shortening
      2 tb Milk
      1 tb vanilla
      1    Egg
  1 3/4 c  All-purpose flour
      1 ts Salt
    3/4 ts Baking soda
  1 1/2 c  Pastel-coloured candy coated
           = chocolate pieces or
           = pastel-coloured vanilla
           -chips
 
   1. Pre-heat oven to 375F (190C). Place sheets of foil on
  countertop for cooling cookies.
   2. Combine brown sugar, shortening, milk and vanilla in
  large bowl. Beat at medium speed of electric mixer until
  well blended. Beat egg into creamed mixture.
   3. Combine flour, salt and baking soda. Mix into creamed
  mixture at low speed just until blended. Stir in
  candy-coated pieces or vanilla chips.
   4. Drop rounded tablespoonfuls (15 mL) of dough 3 inches
  (7 cm) apart onto ungreased baking sheet.
   5. Bake one baking sheet at a time at 375F (190C) for 8
  to 10 minutes for chewy cookies, or 11 to 13 minutes for
  crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking
  sheet. Remove cookies to foil to cool completely.
     Makes: About 3 dozen cookies
 
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