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 t Baking soda
1/2 t Salt
1 c Almond brickle chips

Icing:
1 c White chocolate chips
1 t Crisco shortening

Preheat oven to 375ºF. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies. For cookies, combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in almond brickle chips. Shape dough into 3/4-inch balls. Place 1 inch apart on prepared baking sheet. Bake one baking sheet at a time at 375ºF 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.

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