Tortilla Cookie Crisps

Ingredients

• 1 cup Crisco
• 1 1/2 cups brown sugar
• 4 eggs
• 3 teaspoons vanilla
• 4 tablespoons evaporated milk
• 1 1/2 teaspoons Chinese five spice powder or cinnamon
• 2 1/2 cups flour or rice flour
• 3 teaspoons baking soda
• 1 cup chopped walnuts
• 6 cups fine crushed tortilla chips or coarsely crushed tortilla chips
• 2 tablespoons rum (optional)

Directions

1. 1

   In mixing bowl, add the first six ingredients. Beat on low speed about 2 minutes, then medium speed until blended.

2. 2

   In another mixing bowl, add flour, soda and walnuts. Mix well.

3. 3

   Add flour mixture to sugar egg mixture in two portions. Mix after each addition.

4. 4

   Take out beaters.

5. 5

   Add crushed tortillas two cups at a time. Mix with spoon. Then add two more cups, mix.

6. 6

   Make sure that the tortillas are crushed very fine. I have rough crushed and fine crushed and the latter works the best.

7. 7

   The last two cups mix in, the "dough" will be a little stiff. But mix well.

8. 8

   Preheat oven 375°F.

9. 9

   Take heaping tablespoon and drop on ungreased cookie sheets.

10. 10

    Note: I used a little over a 1/3 cup of evaporated milk this time and it seemed that the cookie dough was creamier.

11. 11

    Bake 10 minutes light and soft and chewy.

12. 12

    Bake 12 minutes brown and crispy and chewy.

13. 13

    Let set 5 minutes then take off of sheets.

14. 14

    I like to put the cookies on the upper top racks of the oven. It seems to cook evenly.

15. 15

    Note:.

16. 16

    Do not use black sheets. Bottoms get too done and tops not cooked enough.

17. 17

    Servings based on 3 large cookies per person.

18. 18

    Cooking time is for two sheets at a time.

19. 19

    Note: You may add cinnamon instead of Chinese Five Spice. Do not use both.

20. 20

    Note: You may use 1 1/2 tsp powdered anise with the addition of the rum and add a little more brown sugar.