Mexican Flag Cookies

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	Preparation	15 minutes
	Cooking	17 minutes
	Ready In	45 minutes

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Ingredients


cookies
3/4	cup	vegetable shortening	butter-flavoured
1 1/4	cups	brown sugar	light, pack
2	tablespoons	milk
2	teaspoons	coconut extract
1	each	egg
1 3/4	cups	flour, all-purpose
1	teaspoon	salt
3/4	teaspoon	baking soda

icing
1	cup	powdered sugar
1	tablespoon	milk
1	x	food coloring	red and green
1/4	cup	chocolate (semi-sweet)	semi-sweet chips

Directions

Heat oven to 350~.

Place sheets of foil on counter top for cooling cookies.

Grease a 9x13 pan with shortening. Combine shortening, brown sugar, milk and coconut extract in large bowl.

Beat at medium speed of electric mixer until well blended.

Beat egg into creamed mixture.

Combine flour, salt and baking soda.

Mix into creamed mixture just until blended.

Spread dough evenly into prepared pan.

Bake at 375~ for 14 to 17 minutes.

Do not overbake.

Cool 2 minutes in pan. Cut into 3x4 inch rectangles.

Remove cookies to foil to cool.

ICING-Stir the confectioners' sugar and millk until smooth.

Add additional sugar if paste is too thin.

Divide icing into 3 small bowls.

Add food coloring to achieve the desired shade of green and red to two bowls, leaving 1 bowl white.

Decorate to resemble Mexican flags.

Place chips in a heavy re-sealable bag.

Micro on MEDIUM for 1 minute or until melted, checking every 30 seconds.

Knead bag until smooth. Cut tip off corner of bag and pipe Mexican flag emblem onto cookies.

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Member Review

Cheesy Ham Bake

My family loved this simple easy meal, even my very picky son! Since my son is graduating from high school this year and he likes it so well it will be part of our open house buffet. It's also inexpensive to make. The only changes I would make would be to add at least twice the salt and pepper. I'm not one to use a lot of salt, but everyone was adding salt and pepper. The second time I made it I doubled both and they were all still adding. Otherwise it's great. Thanks!

Reviewed by Jewels51

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