---------- 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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