WHITE COOKIES:

5 lb. all-purpose flour
2 1/2 c. sugar
2 c. Crisco
4 tbsp. baking powder
2 tbsp. vanilla
12 eggs
Milk as needed, about 1/2 c.

Mix same as chocolate cookies.

CHOCOLATE COOKIES:

5 lb. all-purpose flour
2 lb. sugar
2 lb. Crisco
1 lb. cocoa malt (Carnation instant malted milk)
3 tbsp. baking powder
2 tsp. cinnamon
2 tsp. ground cloves
2 tsp. vanilla
6 eggs
1/2 c. cocoa
3 c. pecans
2 c. milk

Mix dry ingredients: flour, sugar, cocoa, cocoa malt, cinnamon, cloves, and baking powder.

In Mixmaster, beat eggs, Crisco, vanilla and milk. Blend together and add nuts. Take a small amount of white and chocolate and roll together in a ball. Place on cookie sheet and bake in oven at 325 degrees.

After about 10 minutes, check bottom of cookies for degree of brownness. If brown enough, leave for another minute or two. Watch bottoms of cookies because they tend to burn quickly. Oven rack could be set high in order to prevent cookies from burning. Makes about 300 cookies. Recipe can be cut in half for less.

ICING:

3 boxes powdered sugar
3 tbsp. Crisco
2 tsp. vanilla
1 tsp. anise oil
6 egg whites
Milk as needed

Divide icing into 3 different bowls and add food coloring, red, green, and for chocolate, add cocoa. add enough milk to powdered sugar to make a thin glaze. Add coloring. Place cookies and icing in a large bowl and toss until cookies are well coated. Place on wax paper to dry.