---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Nut Slices
 Categories: Cookies, Chocolate
      Yield: 1 servings
 
    3/4 c  Golden crisco shortening
    1/2 c  Granulated sugar
    1/3 c  Firmly-packed brown sugar
      2 tb Milk
  1 1/2 ts Vanilla
      1    Egg
  1 1/4 c  All-purpose flour
    1/3 c  Cocoa
    1/2 ts Baking soda
    1/2 ts Salt
    3/4 c  Pecans/ large cut pieces
    1/2 c  Semi-sweet chocolate chips
           Drizzle:
    1/2 c  White coating chocolate
           = cut in small pieces
    1/2 ts Golden crisco shortening
           Chopped pecans (optional)
 
  1. Heat oven to 350F (180C).
  2. Combine Golden Crisco Shortening, 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 1
  x 8-inch roll (2.5 x 20 cm). (Hint: Make dough rolls on
  waxed paper. Pick up ends of waxed paper and roll dough
  back and forth to get a nicely shaped roll.) Place 3 inches
  (7 cm) apart on ungreased baking sheet.
  5. Bake at 350F (180C) for 10 minutes. Cool on baking
  sheet.
  6. For drizzle, melt white chocolate and 1/2 teaspoon
  Golden Crisco Shortening 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 l-inch (2.5 cm) slices. Makes: 40
  slices   Note: To harden chocolate quickly, place cookies
  in refrigerator for a few minutes.
    TIP: For even baking use shiny, heavy-gauge aluminum
  baking sheets and make all cookies on the same sheet
  approximately the same size.
 
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