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 butter, softened
1 cup granulated sugar
1 egg
1/4 cup unsulfured molasses
2-1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1-1/2 teaspoon baking soda
extra granulated sugar
Preheat oven to 350 F.
In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until
combined.
Add the remaining ingredients and mix until well combined.
Roll dough into 1-inch balls and roll in the extra granulated sugar.
Place balls on ungreased baking sheet.
Bake for 5 – 7 minutes until barely turning brown.
Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool
completely.

2 eggs, beaten
1/2 cup of butter
1 cup of chopped raisins
1 teaspoon of vanilla extract
1/2 teaspoon of ground ginger
1 cup of sugar
4 teaspoons of sweet cream
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
3 1/2 cups of flour (sifted)

Mix butter and sugar in bowl until creamy.
Whip eggs and sweet cream.
Add other ingredients and mix well until mixture becomes dough.
Place in refrigerator to chill.
Preheat oven to 375 degrees.
Remove dough from refrigerator and cut small pieces.
Roll into wreath shapes.
on ungreased cookie sheet.
Bake for 12 minutes.
Let cookies cool.
Add decorations if desired.

3/4 cup of melted shortening
3/4 cup of melted butter
1 cup of brown sugar
1 cup of white sugar
1 teaspoon of cinnamon
1 cup of sliced blanched almonds
3 eggs, beaten
1 teaspoon of salt
3 1/2 cups of flour
1 1/2 teaspoons of soda

Cream sugar and melted ingredients.
Beat eggs and add to creamed mixture.
Sift together all dry ingredients and beat into dough.
Stir in almonds.
Form dough into small rolls and wrap in wax paper.
Refrigerate overnight.
Slice thin and bake at 350 degrees for 8 to 10 minutes.
DO NOT OVERBAKE.