---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Ultimate Chocolate Chip Cookies-Part 2
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
            See part 1
  
      VARIATIONS:
   1. Drizzle:
   Melt 1 cup (250 mL) semi-sweet or white melting chocolate
   with 1 teaspoon (5 mL) Golden Crisco Shortening over very
   low heat or 50% (MEDIUM) power in microwave. Stir well. If
   too thick to drizzle, add a little more Golden Crisco
   Shortening to thin. Drizzle from end of spoon back and
   forth over cookie. Sprinkle with nuts before chocolate
   hardens, if desired. To harden chocolate quickly, place
   cookies in refrigerator for a few minutes.
   2. Chocolate Dipped:
   Melt 1 cup (250 mL) semi-sweet chocolate chips or 1 cup
   (250 mL) white melting chocolate cut in pieces with 1
   teaspoon (5 mL) Golden Crisco Shortening over very low heat
   or 50% power in microwave. Stir well. Spoon into a cup. Dip
   one end of cooled cookie halfway up in chocolate. Sprinkle
   with finely-chopped nuts before chocolate hardens. Place on
   waxed paper. To harden chocolate quickly, place cookies in
   refrigerator for a few minutes.
   
   3. Holiday Dress-Ups:
   Frost cookies with Creamy Vanilla Frosting. Decorate with
   red and green candy coated chocolate pieces.
   
   Creamy Vanilla Frosting:
   Combine 1/2 cup (125 mL) Golden Crisco Shortening, 4 cups
   (1 L) icing sugar, 1/3 cup (75 mL) milk and 1 teaspoon (5
   mL) vanilla in medium bowl at low speed of electric mixer
   until well blended. Scrape bowl. Beat at high speed for 2
   minutes, or until smooth and creamy. Frost cooled cookies.
  
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