Christmas Cookies

• 1 cup shortening
• 4 (1 ounce) squares unsweetened chocolate)
• 2 cups sugar
• 4 eggs, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped pecans
• Frosting (recipe follows)
• Finely chopped pecans (optional)

Melt shortening and chocolate in top of a double boiler over simmering water.

Remove from heat; add sugar, mixing well. Add eggs and vanilla, beating until well blended. Add flour and salt, stirring well. Fold in 1 cup pecans.

Spread batter evenly in a well-greased 13x9x2 inch baking pan. Bake at 400° for 20 minutes. Let cool completely in pan.

Spread frosting evenly over brownies, and sprinkle with finely chopped pecans, if desired. Allow frosting to set before cutting brownies into 3 x 2 inch bars or assorted shaped.

Yield: about 1 1/2 dozen.

Frosting

• 2 (1-ounce) squares unsweetened chocolate
• 1/4 cup butter or margarine
• 3 cups sifted powdered sugar
• 2 teaspoons vanilla extract
• 3 to 4 tablespoons hot water

Melt chocolate and butter in a large heavy saucepan over low heat; remove from heat.

Stir in powdered sugar, vanilla, and 1 tablespoon water. Stir in enough additional water to reach desired spreading consistency.

Yield: frosting for about 1 1/2 dozens bars.

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