1 3/8 c. butter flavor Crisco
1 1/2 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
2 tsp. vanilla
2 3/4 c. all purpose flour
1/2 c. finely ground or finely chopped pecans
1 tsp. baking soda
1 tsp. salt
2 tbsp. milk
2 c. semi sweet chocolate chips
1/2 c. coarsely chopped pecans
1 1/2 c. sliced almonds, divided

Heat oven to 375 degrees. Combine shortening, brown sugar, granulated sugar, eggs and vanilla in large bowl. Beat at medium speed of an electric mixer until well blended. Combine flour, ground pecans, baking soda and salt. Add alternately with milk to creamed mixture at low speed. Beat until just blended. Stir in chocolate chips, coarsely chopped pecans and 1/2 cup sliced almonds. Form rounded tablespoonfuls of dough into balls. Press top of cookies into remaining almonds. Place 2 inches apart on ungreased baking sheet. Bake at 375 degrees for 10 to 12 minutes or until set. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes about 4 dozen cookies.