Leprechaun Oatmeal Cookies

Cookies:
3/4 cup (175 mL) Golden Crisco Shortening
1-1/4 cups (300 mL) firmly-packed light brown sugar
1 egg
1/3 cup (75 mL) milk
1-1/2 tsp (7 mL) vanilla
3 cups (750 mL) quick oats, uncooked
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cinnamon
1 cup (250 mL) golden raisins
1 cup (250 mL) coarsely chopped walnuts

Frosting:
1/4 cup (60 mL) Crisco Shortening
2 cups (500 mL) icing sugar
3 tbsp (45 mL) milk
1/2 tsp (2 mL) vanilla
1-1/2 cups (375 mL) sweetened flaked coconut
Green food colour



1. Pre-heat oven to 375?F (190?C). Grease baking sheets with shortening.
Place sheets of foil on countertop for cooling cookies.
2. For cookies, combine shortening, brown sugar, egg, milk and vanilla in
large bowl. Beat at medium speed of electric mixer until well blended.
3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed
mixture at low speed just until blended. Stir in raisins and nuts.
4. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto
prepared baking sheet.
5. Bake one baking sheet at a time at 375?F (190?C) for 10 to 12 minutes, or
until lightly browned. DO NOT OVER BAKE. 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.
7. Mix a few drops food colour with 1/2 teaspoon (2 mL) water. Place coconut
in medium bowl. Add liquid and toss until colour is evenly distributed. Add
additional drops food colour if darker shade preferred. Top cookies with
frosting. Sprinkle with tinted coconut.


Makes: About 2-1/2 dozen cookies