---------- Recipe via Meal-Master (tm) v8.05
       Title: Holly Clusters
  Categories: Cookies, Chocolate
       Yield: 1 servings
   1 1/4 c  Firmly-packed brown sugar
     3/4 c  Golden crisco shortening
       2 tb Milk
       1 tb Vanilla
       1    Egg
   1 3/4 c  All-purpose flour
       1 ts Salt
     3/4 ts Baking soda
       1 c  Semi-sweet chocolate chips
     1/2 c  Coarsely chopped pecans *
   3 1/2 tb Icing sugar
     1/2 ts Water
       4 oz Marzipan
            Green food colouring
       1 sm Red cinnamon candies
    1. Preheat oven to 375oF (190oC). Place sheets of foil on
   countertop for cooling cookies.
    2. Combine brown sugar, shortening, milk and vanilla in
   large bowl. Beat at medium speed of electric mixer until
   well blended. Beat egg into creamed mixture.
    3. Combine flour, salt and baking soda. Mix into creamed
   mixture just until blended. Stir in chocolate chips and
    4. Drop by rounded measuring tablespoonfuls (15 mL) of
   dough 3 inches (7 cm) apart onto ungreased baking sheet.
    5. Bake one baking sheet at a time at 375oF (190oC) for 8
   to 10 minutes for chewy cookies, or 11 to 13 minutes for
   crisp cookies. DO NOT OVER BAKE. Cool 2 minutes on baking
   sheet. Remove cookies to foil to cool completely.
    6. For decoration, mix icing sugar with water to form
   thick paste.
    7. Add green food colouring to marzipan until desired
   colour. Roll marzipan 1/16-inch (2 mm). Cut into holly leaf
   shapes using a sharp knife or small cutter. Place leaves on
   cooled cookies with paste. Add small red candies for holly
   berries. Allow to set completely before storing cookies. 3
   dozen cookies.
       * If nuts are omitted, add an additional 1/2 cup (125
   mL) semi-sweet chocolate chips.