---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Rainbow Brownie Cookies
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
            Cookies:
   1 1/2 c  Firmly-packed brown sugar
     2/3 c  Crisco shortening
       1 tb Water
       1 ts Vanilla
       2    Eggs
   1 1/2 c  All-purpose flour
     1/3 c  Cocoa
     1/2 ts Salt
     1/4 ts Baking soda
      12 oz Semi-sweet chocolate chips
            Frosting:
     1/4 c  Crisco shortening
       2 c  Icing sugar
       3 tb Milk
     1/2 ts Vanilla
            Food colour
            Coloured sugar crystals
  
   1. Pre-heat oven to 375F (190C). Place sheets of foil on
   countertop for cooling cookies.
   2. For cookies, combine brown sugar, shortening, 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, salt and baking soda. Mix into
   creamed mixture at low speed just until blended. Stir in
   semi-sweet chocolate chips.
   4. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5
   cm) apart onto ungreased baking sheet.
   5. Bake one baking sheet at a time at 375F (190C) for 7
   to 9 minutes, or until cookies are set. DO NOT OVERBAKE.
   Cool 2 minutes on baking sheet. Remove cookies to foil to
   cool completely.
   6. For frosting, combine shortening, icing sugar, milk and
   vanilla in medium bowl. Beat at low speed of electric mixer
   until well blended. Scrape bowl. Beat at high speed for 2
   minutes, or until smooth and creamy. Divide frosting into 4
   small bowls. Add different food colour to each bowl, one
   drop at a time, until desired shade is reached. (One or two
   drops should be sufficient to achieve a soft, pastel
   colour.) Top cookies with frosting and sprinkle with
   coordinating coloured sugar crystals.  Makes: About 3 dozen
   cookies
  
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