| 2 | cups sugar |
| 1 | cup shortening |
| 3/4 | cup butter or margarine, softened |
| 2 | teaspoons vanilla |
| 1 | egg |
| 3 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 2 | containers (1 lb each) Betty Crocker® Rich & Creamy chocolate frosting |
| 4 | cups assorted candies |
| 4 | oz vanilla-flavored candy coating (almond bark), shredded |
| 1. | Heat oven to 375°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. |
| 2. | On lightly floured surface, roll half of dough at a time 1/4 inch thick. Cut into 3-inch rounds. On ungreased cookie sheet, place rounds 2 inches apart. |
| 3. | Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. |
| 4. | Spread frosting on cookies. Top with candies. Sprinkle with shredded candy coating. |
| No change. |
|
| Baked cookies can be tightly wrapped and stored in the freezer for up to 6 months. |
|
| Set up a "make your own" pizza-cookie bar with baked cookies and all the trimmings.
|
Nutrition Information:
490 ( 230); 25g ( 11g, 3 1/2g); 25mg; 180mg; 63g ( 1g, 47g); 3g 4%; 0%; 6%; 10% 1 ; 3 ; 0 ; 5 4