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.

16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum*
1 teaspoon salt
1-1/2 teaspoons cinnamon
1 cup vegetable oil
1 cup Splenda or Maltitol Crystals
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract

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.

Basic Truffle Recipe
4 oz Ghirardelli Bittersweet -Chocolate
2 T Butter,cut up
2 T Heavy whipping cream
1 1/2 T Liqueur (to 2 Tbsp) Chocolate Coating for -Truffles
4 oz Ghirardelli Bittersweet -Chocolate
2 tsp Peanut, almond, or walnut -oil

DIRECTIONS:

For Truffles:
In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.)
Remove chocolate from heat; blend in butter.
Stir in cream, then liqueur.
Combine with chopped nuts or candied fruit if desired.
Chill 10-15 minutes, stirring frequently until thick enough to hold a shape.
Drop by heaping teaspoon or #70 scoop onto foil lined baking pan.
Shape round, if desires.
Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate.
For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.