For the cookies:
3/4 cup Butter Flavor Crisco (Golden Crisco, in Canada)
1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
2 tablespoons milk
1 1/2 teaspoons vanilla
1 egg
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup coarsely chopped pecans
1/2 cup semisweet chocolate chips

For the drizzle:
1/2 teaspoon Butter Flavor Crisco
1/2 cup white melting chocolate, cut into small pieces
chopped pecans

Preheat oven to 350F.
For cookie, combine Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat in egg.
Combine flour, cocoa, baking soda, and salt.
Mix into creamed mixture at low speed until blended.
Stir in nuts and chocolate chips.
Divide dough into 4 equal portions.
Form each into 1×8-inch roll on waxed paper.
Roll the dough to get a nice round shape.
Place 3 inches apart on an ungreased cookie sheet.
Bake 10 minutes or until set.
Cool on baking sheets.

For the drizzle, combine Crisco and white chocolate in a microwave-safe cup.
Microwave at 50% power.
Stir after 1 minute.
Repeat until smooth.
Or you can melt them in a double boiler over low heat.
Drizzle this mixture back and forth over the cooled cookie rolls.
Sprinkle with nuts before chocolate hardens.
Cut the rolls diagonally into 1-inch slices.

Makes about 36