---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Oatmeal Brickle Cookies
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
     3/4 c  Golden crisco shortening
   1 1/4 c  Firmly-packed brown sugar
       1    Egg
     1/3 c  Milk
   1 1/2 ts Vanilla
       3 c  Quick oats; uncooked
       1 c  All-purpose flour
     1/2 ts Baking soda
     1/2 ts Salt
       1 c  Almond brickle chips
            Icing:
       1 c  White chocolate chips
       1 ts Crisco shortening
  
    1. Preheat oven to 375oF (190oC). 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 and salt. Mix into
   creamed mixture at low speed just until blended. Stir in
   almond brickle chips.
    4. Shape dough into 3/4-inch (2 cm) balls. Place 1 inch
   (2.5 cm) apart on prepared baking sheet.
    5. Bake one baking sheet at a time at 375oF (190oC) for 8
   to 10 minutes, or until lightly browned. DO NOT OVERBAKE.
   Cool 2 minutes on baking sheet. Remove cookies to foil to
   cool completely.
    6. For icing, place white chocolate and shortening in
   heavy resealable sandwich bag. Seal. Microwave at 50%
   (MEDIUM) power. Knead bag after 1 minute. Repeat until
   smooth. (Or melt by placing in bowl of hot water.) Cut tiny
   tip off corner of bag. Pipe heart shapes on cookies or
   drizzle randomly.
      Makes: About 8-1/2 dozen small cookies
  
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