1 1/4 cup butter
1 1/2 cup powdered sugar, sifted
1 egg
3 cups shortening
1/2 cup cooca
1/4 teaspoon salt
1-1/2 cups chopped pecans
4 oz. German Sweet Chocolate

Cream butter and sugar, blend in egg. Measure flour by spooning into cup and leveling off or by sifting. Stir flour, cocoa and salt into butter mixture; blend well. Chill dough 1 to 2 hours. Press and mold into 2 long smooth rolls about 1 1/2" in diameter. Roll in chopped pecans, pressing nuts into all sides. Chill overnight.

Preheat oven to 400°F. Cut into 1/8" slices. Place on ungreased baking sheet. Bake 10 minutes. Cool.

Melt chocolate in double boiler; frost center of cookies.

Makes about 8 dozen.