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

3/4 cup (3-1/2 oz) salted macadamia nuts
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1 cup unsalted butter, cut into half inch pieces
2 1/4 cups all-purpose flour

Mocha Icing (recipe follows)

Place the macadamia nuts and sugar in a food processor and pulse for about 30 seconds, or until the mixture resembles a fine meal.
Add the vanilla extract and butter.
Process just until smooth.
Add 1 1/4 cups of the flour and pulse just until the flour is incorporated.
Stir in the remaining cup of flour and process just until the dough starts to form a ball.
Briefly knead the dough to fold in any loose crumbs.
Divide the dough in half and shape each half into a log about 8 inches long on a sheet of waxed paper or plastic wrap.
Wrap the waxed paper or plastic wrap tightly around the dough and twist the ends closed.
Chill for several hours or overnight.

1/2 cup shortening
1/4 cup butter, softened
1/2 cup light brown sugar
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2 1/4 cups sifted all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 F.
Cream shortening, butter and sugars together.
Beat in egg until fluffy.
Stir in molasses and Kahlua.
Sift together flour, soda, salt, and spices.
Mix well into creamed mixture.
Divide dough into fourths.
Cover and chill 2 hours.
On well-floured board, roll out each portion of dough to 3/8″ thickness, keeping the other dough refrigerated until use.
Cut with cookie cutters and place on lightly greased cookie sheet.
Bake about 8 minutes.
Let cool one minute then remove to wire rack to cool completely.
Decorate with Kahlua Frosting.

For the dough:

1 cup unsalted butter, softened
2 cups flour
1/4 teaspoon salt
1/3 cup milk
3/4 cup sugar

for the filling:

1/4 cup Crisco shortening
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 1/2 tablespoons milk
green food coloring
1 tube brown decorating icing, with writing tip

1 cup non-hydrogenated margarine
1/2 cup sugar
1/4 cup Egg Beaters
1 1/2 teaspoons vanilla
3 cups whole wheat pastry flour
1/2 cup oat bran or wheat bran
1 1/4 teaspoons baking powder
1 cup chocolate chips

Preheat oven to 375F.
Blend butter & sugar until fluffy.
Add egg & vanilla, mix until just combined.
Add flour, bran, and baking powder in intervals.
Stir in chocolate chips.
Shape into 1 1/2″ balls and place on ungreased cookie sheet.
Bake 10 minutes or until lightly browned.
Remove from oven, let cool for one minute and then transfer to wire rack.
Allow cookie sheet to cool thoroughly before placing uncooked dough on it.