3/4 c  Butter Flavor Crisco

    1/2 c  Sugar, Granulated

      2 tb Milk

  1 1/2 ts Vanilla

      1    Egg

  1 1/4 c  Flour, All Purpose

    1/3 c  Cocoa

    1/2 ts Baking soda

    1/2 ts Salt

    3/4 c  Pecans, Cut in Large Pieces

    1/2 c  Chocolate Chips, Semi-Sweet

----------------------------------DRIZZLE----------------------------------
    1/2 c  White Melting Chocolate,

           - cut in small pieces
    1/2 ts Butter Flavor Crisco

           Chopped Pecans ( opt )
  Preparation Time: 20 Minutes                   Bake Time: 10 Minutes
  1. Heat oven to 350 F.

  2. Combine Butter Flavor Crisco, granulated sugar, brown sugar, milk

  and vanilla in large bowl at medium speed of electric mixer until
  well blended. Beat in egg.
  3. Combine flour, cocoa, baking soda and salt. Add to creamed

  mixture. Beat at low speed of electric mixer or by hand with large
  spoon, until blended. Stir in nuts and chocolate chips.
  4. Divide dough into 4 equal portions. Shape each into a 1x8 inch

  roll. ( Hint: Make dough rolls on wax paper. Pick up ends of wax
  paper and roll dough back and forth to get a nicely shaped roll. )
  Place 3 inche sapart on ungreased baking sheet.
  5. Bake at 350 for 10 minutes. Cool on baking sheet.

  6. For Drizzle: Melt white chocolate and 1/2 teaspoon Butter Flavor

  Crisco on VERY low heat or at 50% power in microwave. Stir. Drizzle
  from end of spoon back and forth over cooled cookie. Sprinkle with
  nuts before chocolate hardens, if desired.
  7. Cut diagonally in 1 inch slices.

  Makes 40 slices.
  Note: To harden chocolate quickly, place cookies in refrigerator for
  a few minutes.
  Source: Butter Flavor Crisco Cookie Collection, page 11. Shared by:
  David Knight