1 c. (16 tbsp.) Crisco
1/2 c. granulated sugar
1/2 c. firmly packed light brown sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. almond extract
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. oatmeal, regular or instant, uncooked
1 (6 oz.) pkg. semi-sweet chocolate morsels
Pecan halves

Beat shortening; gradually add sugars and beat until fluffy.

Add eggs, vanilla, and almond extract.

Sift together flour, soda, and salt; stir into creamed mixture. Blend in oatmeal.

Shape dough into small balls and place on UNGREASED cookie sheets. Make a hollow in each ball. Bake at 375 degrees for 9 to 10 minutes (or until bottoms are light brown).

Melt chocolate pieces. Spoon melted chocolate into center of each cookie. Top with pecan half.

Chill until chocolate is firm.

Makes 3 1/2 to 4 dozen cookies.