2/3 c Golden crisco shortening

1 1/2 c Firmly packed brown sugar

1 tb Water

1 ts Vanilla

2 Eggs

1 1/2 c All-purpose flour

1/3 c Cocoa

1/4 ts Baking soda

1/2 ts Salt

2 c Miniature semi-sweet

-chocolate chips Icing: 2 c Icing sugar

3 tb Water; (3 to 5)

1. Pre-heat oven to 350F (180C). Grease 10 x 15 inch (25

x 37 cm) jelly roll pan with shortening. Place cooling rack on countertop for cooling cookies. 2. Combine shortening, brown sugar, water and vanilla in

large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, baking soda and salt. Mix into

creamed mixture at low speed just until blended. Stir in chocolate chips. Spread evenly into prepared pan with a metal spatula. 4. Bake at 350F (180C) for 20 to 25 minutes, or until

cookie is set. DO NOT OVERBAKE. Place pan on cooling rack. Cool 10 minutes in pan. Trim edges of cookie. Cut into 1-1/2-inch (4 cm) squares.

5. For icing, combine icing sugar and 3 tablespoons (45 mL)

water. Mix to blend well. Add additional water, a little at a time, if icing is too stiff. Add additional icing sugar if icing is too thin. Place icing in pastry bag fitted with small round writing tip. Alternately place in small resealable plastic bag. Snip very small hole off one corner of bag. Pipe a letter onto each cookie. Makes: About 60 cookies -----