3/4 c. Butter Flavor Crisco
1/2 c. granulated sugar
1/3 c. firmly packed brown sugar
2 tbsp. milk
1 1/2 tsp. vanilla
1 egg
1 1/4 c. all-purpose flour
1/3 c. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. lg. cut pecan pieces
1/2 c. semi-sweet chocolate chips

DRIZZLE:

1/2 c. white melting chocolate, cut in sm. pieces
1/2 tsp. Butter Flavor Crisco
Chopped pecans (optional)

1. Heat oven to 350 degrees 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 inches apart on ungreased baking sheet.

5. Bake at 350 degrees F. 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. 40 slices.

Note: To harden chocolate quickly, place cookies in refrigerator for a few minutes.