Type what you have

Ingredients

• ✓ shortening
• semi-sweet chocolate chip
• blueberry

Instructions

1. 1 Place chocolate in a microwave-safe glass bowl; microwave until melted and smooth, stirring frequently. (Or place chocolate in a metal bowl set over a pan of simmering water; heat until melted and smooth, stirring frequently.) Off heat, stir in shortening until melted.
2. 2 Line a baking sheet with waxed paper.
3. 3 Add blueberries to chocolate mixture; gently stir to coat. Spoon small clumps of coated blueberries onto the prepared baking sheet.
4. 4 Refrigerate until firm, about 10 minutes. Store in an airtight container in a cool place. These will last about two days.

By econo1943

Ingredients

• ✓ shortening
• almond
• milk chocolate chip

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper; set aside.
2. 2 Toast chopped almonds in a skillet over medium heat, stirring often, until golden brown. Set aside.
3. 3 Place chocolate chips and shortening into a metal bowl set over a pan of simmering water until melted and smooth. Off heat, stir in ½ toasted almonds. Spread into the prepared baking pan; sprinkle with remaining ½ almonds. Chill until solid, about 30 minutes. Break into bite-sized pieces to serve.

By BUCHKO

Ingredients

• ✓ shortening
• milk chocolate chip
• toothpick
• strawberry

Instructions

1. 1 Gather all ingredients.
2. 2 Melt chocolate and shortening in a double boiler, stirring occasionally until smooth.
3. 3 Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture.
4. 4 Turn the strawberry upside down and insert the toothpick into a Styrofoam block or place strawberry on a sheet of waxed paper; allow chocolate coating to cool. Repeat with remaining strawberries.
5. 5 Enjoy!

By Kitten

Ingredients

• ✓ shortening
• confectioners' sugar
• water
• vanilla extract

Instructions

1. 1 Place confectioners' sugar, shortening, water, and vanilla into a large bowl. Beat with an electric mixer on low speed to combine, then beat on medium speed for a full 5 minutes.

By Meghan Rey

Ingredients

• ✓ shortening
• confectioners' sugar
• milk
• vanilla extract
• food coloring

Instructions

1. 1 Gather all ingredients.
2. 2 Beat shortening in a large bowl until creamy. Gradually mix in confectioners' sugar in small amounts, alternating with 5 tablespoons milk, until smooth. Mix in vanilla and continue to beat until frosting is stiff and glossy, about 5 minutes, adding more milk if needed.
3. 3 Mix in food coloring, separating into smaller bowls if using multiple colors.
4. 4 Spread frosting on cookies or fill piping bags and decorate cookies as desired.

By Kathy Brandt

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• water

Instructions

1. 1 Whisk flour and salt together in a large bowl. Cut in chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs.
2. 2 Add 1/4 cup ice-cold water; use a fork to stir the flour up from the bottom, just until it's mixed in. Press down on any chunks and continue working the dough around the bowl. Continue to add ice-cold water, in 1 tablespoon increments, mixing just until dough is moist enough to hold together when molded; you will not need more than 4 tablespoons and in fact, may need less.
3. 3 Gently gather dough together into a ball. Divide in half, and flatten each half into a 1-inch-thick disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes. For best results, chill for 4 hours, or up to 2 days.
4. 4 When ready to use, roll dough on a lightly floured surface, being careful not to overwork it.
5. 5 Fit dough into a pie plate. If it crumbles or tears as you work it, just pinch and press it back into shape.
6. 6 Use pie crust as directed in your pie recipe.

By Jean Haseloh

Ingredients

• ✓ shortening
• devil's food cake mix
• egg
• water
• confectioners' sugar

Instructions

1. 1 Mix cake mix, eggs, shortening, and water in a medium-sized bowl; mix with a spoon. Chill for 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Shape dough into balls and roll in powdered sugar. Place on cookie sheets.
4. 4 Bake in the preheated oven until browned, 8 to 10 minutes.

By Topoac

Ingredients

• ✓ shortening
• butter
• vanilla extract
• confectioners' sugar
• milk

Instructions

1. 1 Beat together butter, shortening, and vanilla with an electric mixer in a large bowl until creamy. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in milk; continue mixing until icing is light and fluffy. Store icing covered until ready to use.

By sgerst52aolcom

Ingredients

• ✓ shortening
• water
• vanilla extract
• salt
• almond extract
• confectioners sugar

Instructions

1. 1 Combine shortening, water, vanilla, salt, and almond extract in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually mix in 1/2 of the powdered sugar, then continue to mix for a minimum of 5 minutes (or preferably up to 10 minutes).
2. 2 Mix in remaining powdered sugar just until combined. Add additional water if needed to reach desired spreading consistency.

By CHAYES100

Ingredients

• ✓ shortening
• ✓ shortening
• all-purpose flour
• salt
• water
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray, or line with parchment paper.
2. 2 Mix flour and salt together in a bowl, and use a pastry cutter to cut in 1/3 cup of shortening until the mixture forms pea-size balls. With a fork, form a small well in the center of the mixture, and pour in water, a couple of teaspoons at a time, and stir with the fork to mix in the water and form a dough. Incorporate each addition of water before adding the next, until about 3/4 of the flour mixture has formed a stiff dough. Work a little more water in with your hands, and shape the dough into a ball.
3. 3 Working on a well-floured work surface with a floured rolling pin, roll the dough out into a rectangle about 12 by 16 inches, and about 1/8-inch thick. Spread 1 tablespoon of shortening over the surface of the dough with a soft spatula, and sprinkle sugar all over the dough square. Sprinkle the dough with cinnamon. Pick up a long edge of dough, and tightly roll the dough into a log shape. With a sharp knife, slice the log into 3/4-inch thick slices. Place the slices onto the prepared baking sheet.
4. 4 Bake in the preheated oven until the cookies are lightly browned and sizzling on the bottom, about 8 minutes. Cool on paper towels; freeze extras for later.

By jmk3482

Ingredients

• ✓ shortening
• sweetened condensed milk
• peppermint extract
• confectioners' sugar
• semisweet chocolate chip

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Combine condensed milk and peppermint extract in a large mixing bowl; beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky.
3. 3 Form peppermint mixture into 1-inch balls and place on waxed paper; flatten with fingers to form patties. Let patties dry at room temperature for two hours, turning once.
4. 4 Stir chocolate and shortening in a medium saucepan over low heat until melted; remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the chocolate mixture; tap the fork on the edge of the pan to shake off excess. Slide the patties back onto the waxed paper and chill in the refrigerator until set.

By Patty Stockton

Ingredients

• ✓ shortening
• cooking spray
• pecan
• caramel
• semisweet chocolate chip

Instructions

1. 1 Gather ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with aluminum foil and spray with nonstick spray.
2. 2 Arrange 3 pecan halves in a "Y" shape on the prepared cookie sheet. Place 1 caramel candy in the center of the "Y". Repeat with remaining pecans and caramels.
3. 3 Bake in the preheated oven just until caramel is melted, about 8 to 10 minutes.
4. 4 Meanwhile, heat chocolate chips and shortening in a saucepan over low heat until chocolate is melted.
5. 5 Spoon chocolate over candies and refrigerate until set, about 30 minutes.

By MARBALET

Ingredients

• ✓ shortening
• butter
• water
• vanilla extract
• confectioners' sugar
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Combine shortening, butter, water, and vanilla in a heavy-duty mixer.
3. 3 Add sugar and salt and beat until well mixed. Add 1 to 2 more tablespoons water if needed to get desired consistency.
4. 4 Turn mixer to the highest speed and beat for 15 minutes.

By Sandra

Ingredients

• ✓ shortening
• all-purpose flour
• white sugar
• salt
• water
• jam

Instructions

1. 1 Combine flour, shortening, sugar, and salt in the bowl of a food processor; pulse until the mixture resembles coarse crumbs. Add water; process until it forms a dough ball. Wrap dough ball in plastic wrap; refrigerate until well chilled, at least 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup shallow muffin tins.
3. 3 Roll dough out until thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons jam to each cup.
4. 4 Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

By PaulaM11

Ingredients

• ✓ shortening
• apple
• caramel
• water
• chocolate candy bar
• candy coating melt

Instructions

1. 1 Bring a large pot of water to a boil; add apples briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry; cool. Insert sticks into apples through cores.
2. 2 Place unwrapped caramels and 2 tablespoons water into a microwave-safe medium bowl. Microwave on high for 2 minutes; stir. Continue microwaving and stirring, at 1 minute intervals, until caramel is melted and smooth.
3. 3 Line a baking sheet with waxed paper; coat with cooking spray. Hold apples by sticks; dip into caramel to coat. Set on waxed paper; refrigerate to set, about 15 minutes.
4. 4 Microwave chocolate and 1 tablespoon shortening in a microwave-safe bowl until melted and smooth. Dip apples into chocolate to cover caramel layer; return to waxed paper to set.
5. 5 Place candy melts and remaining 1 tablespoon shortening in a micro-wave safe bowl; microwave until smooth, stirring every 30 seconds. Drizzle melted candy melt in a colorful design onto coated apples using a fork or wooden stick. Refrigerate until set, overnight is better.

By happiness05

Ingredients

• ✓ shortening
• semi-sweet chocolate chip
• cream cheese
• instant coffee granules
• water
• semi-sweet chocolate chip

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Place 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes. Stir cream cheese, coffee granules, and water into melted chocolate until smooth; chill in the refrigerator until firm enough to shape, about 30 minutes.
3. 3 Shape chocolate mixture into 1-inch truffle balls; place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
4. 4 Place 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes.
5. 5 Dip truffles in melted chocolate coating; return to the prepared baking sheet. Set aside until firm, at least 30 minutes.

By Janice Reeves

Ingredients

• ✓ shortening
• cookie mix
• brown sugar
• peanut butter
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine 2 cups of Make Ahead Cookie Mix with brown sugar, shortening, peanut butter, vanilla, and egg.
3. 3 Shape dough into balls. Place dough on ungreased cookie sheets. Flatten with a fork. Bake 7-11 minutes.

By Lynn

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• water
• egg
• white vinegar

Instructions

1. 1 Whisk flour and salt together in a large bowl. Cut in shortening until it resembles coarse crumbs.
2. 2 Mix cold water, egg, and vinegar together in a separate bowl. Add to flour mixture and blend with a fork until a ball of dough forms. Divide into three equal balls; flatten each ball into a disk. Wrap disks in plastic wrap and refrigerate until ready to use.

By Lenn

Ingredients

• ✓ shortening
• water
• meringue powder
• confectioners sugar
• corn syrup
• vanilla extract

Instructions

1. 1 Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.

By RainbowJewels

Ingredients

• ✓ shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Beat sugar and shortening with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture, then beat in remaining eggs and vanilla. Add flour and salt; stir until dough is just combined. Wrap dough in plastic wrap and chill for at least 1 hour.
2. 2 When ready to bake, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut dough into desired shapes with a cookie cutter and place 1 inch apart on ungreased baking sheets.
4. 4 Bake in the preheated oven until edges are golden brown, about 6 to 8 minutes. Cool briefly on baking sheets, then remove to wire racks to cool completely before decorating.

By Patty Morris

Ingredients

• ✓ shortening
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cream of tartar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the shortening and white sugar. beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and cream of tartar; stir into the sugar mixture to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Jennifer

Ingredients

• ✓ shortening
• peanut butter
• butter
• confectioners sugar
• crispy rice cereal
• semisweet chocolate chip

Instructions

1. 1 Combine peanut butter and butter in a mixing bowl until smooth; stir in confectioners' sugar and crisp rice cereal until a dough is formed. Refrigerate the mixture for about 1 hour to allow it to be easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.
2. 2 Melt chocolate chips and shortening in a double boiler over low heat until smooth; dip egg shapes into chocolate. Place on waxed paper and allow to cool.

By Laura

Ingredients

• ✓ shortening
• butter
• confectioners sugar
• sweetened condensed milk
• coconut
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Mix butter, confectioners' sugar, and sweetened condensed milk together in a medium bowl; mix in coconut.
3. 3 Roll dough into 1 inch balls; refrigerate until set, about 1 hour.
4. 4 Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
5. 5 Use toothpicks to hold the balls and dip them in the melted chocolate. Set on wax paper to dry.

By Tamme

Ingredients

• ✓ shortening
• confectioners' sugar
• peanut butter
• butter
• milk
• semisweet chocolate

Instructions

1. 1 Beat confectioners' sugar, peanut butter, and butter in a large mixing bowl until well blended; mix in milk if needed for moisture. Divide mixture in half and form into two large eggs (or smaller eggs if you prefer). Place eggs onto on a wax paper-lined plate and freeze until firm, about 1 hour.
2. 2 When eggs are almost ready, combine chocolate and shortening in the top of a double boiler over simmering water. Melt over medium heat, stirring frequently until smooth. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Remove eggs from the freezer. Carefully stick a long-tined fork in the top of an egg; gently dip it in melted chocolate until covered, then return it to the waxed paper. Repeat to dip remaining egg. Decorate chocolate eggs as desired.

By Valerie Cain Cuff

Ingredients

• ✓ shortening
• confectioners sugar
• peanut butter
• butter
• vanilla extract
• semi-sweet chocolate chip

Instructions

1. 1 Gather all ingredients. Line a baking sheet with waxed paper; set aside.
2. 2 Combine confectioners' sugar, peanut butter, butter, and vanilla in a large bowl; mix together with your hands to form a smooth stiff dough.
3. 3 Shape into balls using 2 teaspoons of dough for each ball. Place on the prepared baking sheet and refrigerate until ready to coat with chocolate.
4. 4 Combine chocolate chips and shortening in a metal bowl over a pot of simmering water. Stir occasionally until melted and smooth. Remove from the heat. Remove chilled peanut butter balls from the refrigerator.
5. 5 Insert a wooden toothpick into a ball, and dip into the melted chocolate until coated. Return to the baking sheet, chocolate-side down, and remove the toothpick.
6. 6 Repeat Step 5 to coat remaining balls. Refrigerate coated balls until set, about 30 minutes.

By Allison O'Brien

Ingredients

• ✓ shortening
• peanut butter
• butter
• confectioners' sugar
• graham cracker crumb
• semisweet chocolate chip

Instructions

1. 1 Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls and place in the freezer for 15 to 30 minutes, until firm.
2. 2 Place chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Remove peanut butter balls from the freezer and dip each ball into the chocolate mixture one at a time, using a toothpick to skewer the ball and cover all sides in chocolate. Remove ball from chocolate and place on a cookie sheet or tray lined with waxed paper. Repeat with remaining balls.

By Sharon Burnham

Ingredients

• ✓ shortening
• butter
• confectioners sugar
• peanut butter
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
2. 2 In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!

By Angela J

Ingredients

• ✓ shortening
• peanut butter
• butter
• vanilla extract
• confectioners' sugar
• semisweet chocolate chip

Instructions

1. 1 Beat peanut butter, butter, and vanilla in a mixing bowl until creamy. Gradually mix in confectioners' sugar until incorporated; mixture will be stiff.
2. 2 Shape into balls and place onto a wax paper-covered baking sheet. Refrigerate until firm, 30 to 60 minutes.
3. 3 Place chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
4. 4 Press a toothpick into a peanut butter ball; dip into melted chocolate, coating all but a small area at the top. Return to the baking sheet and remove the toothpick, then press on the surface to hide the toothpick mark. Repeat to dip remaining balls. Refrigerate again until chocolate is firm, at least 30 minutes.

By Sally E Forsythe

Ingredients

• ✓ shortening
• butter
• cocoa powder
• confectioners' sugar
• milk
• hot fudge topping
• vanilla extract

Instructions

1. 1 Cream together the butter or margarine with the shortening.
2. 2 Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
3. 3 Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

By Debra Steward

Ingredients

• ✓ shortening
• brown sugar
• egg
• mincemeat pie filling
• all-purpose flour
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease cookie sheets.
2. 2 Beat brown sugar and butter together in a large mixing bowl with an electric mixer until light and fluffy; add egg and mix well. Stir in mincemeat.
3. 3 Sift together flour, salt, and baking soda together; stir into mincemeat mixture.
4. 4 Drop by teaspoonfuls, about 2 inches apart, on prepared cookie sheets.
5. 5 Bake in the preheated oven until edges are golden brown, about 7 to 10 minutes.

By Michelle