1/2 cup shortening
3 tbsp. cocoa
1 cup light brown sugar
2 eggs
1 1/2 cups sifted all-purpose flour
3 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/2 cup chopped pecans

Cream shortening and cocoa together, add sugar gradually, creaming until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Sift flour, baking powder and salt together three times and add to creamed mixture alternately with the milk.

Fold in chopped pecans.

Drop from teaspoon onto greased cookie sheet in oval shape.

Bake in moderately hot oven (400°F) for 10 to 12 minutes.

Frost with Sour Cream Frosting (see below) and top with half a pecan.

Makes about 3 dozen cookies.

SOUR CREAM FROSTING:

1 cup light brown sugar
4 tbsp. dairy sour cream
1 tsp. vanilla

Combine brown sugar and cream and cook to soft ball stage (238°F on candy thermometer).

Remove from heat; add vanilla and beat until cool. If frosting hardens too quickly add a little more cream.

Cooks Note: Use of a candy thermometer is recommended.