2/3 c 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

1/2 ts Salt

1/4 ts Baking soda

2 c Miniature semi-sweet

= chocolate chips Filling: 8 oz Cream cheese; softened

1/2 c Icing sugar

3 tb Whipping cream

1 ts Vanilla

1. Preheat oven to 375F (190C). Grease 11 x 15-inch (25 x

37 cm) jelly roll pan with shortening. Place sheets of foil

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, salt and baking soda. Mix into

creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Spread into prepared pan using long metal spatula.

5. Bake at 375F (190C) for 9 to 11 minutes, or until set.

DO NOT OVER BAKE. Cool 10 minutes in pan. Cut out cookies with 2-inch (5 cm) star-shaped cookie cutter. Remove cookies to foil to cool completely. 6. For filling, stir together cream cheese, icing sugar,

whipping cream and vanilla until smooth. 7. Spread the underside of half of cookies with filling and

top with remaining cookies. Makes: About 1 dozen cookies -----