---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mocha Chips N Bits
  Categories: Cookies
       Yield: 36 servings
  
   1 1/4 c  Light brown sugar, packed
     3/4 c  Shortening; butter flavored
       2 tb Milk
       1 tb Instant coffee powder
       1 tb Vanilla extract
       1    Egg
   1 3/4 c  All-purpose flour
   1 1/2 tb Unsweetened cocoa powder
       1 ts Salt
     3/4 ts Baking soda
       1 c  Milk chocolate chips
       1 c  Pecans; coarsely chopped
       4 oz Bittersweet chocolate
            Cut into chunks
            Icing:
       1 c  White chocolate chips
       1 ts Shortening
  
   Recipe by: Crisco Cookies for a Year of Celebrations
        Preheat oven to 375 degrees; place sheets of foil on countertop for
   cooling cookies.  Place the brown sugar, shortening, milk, instant coffee
   and vanilla extract in a large bowl. Beat on medium speed of an electric
   mixer until well blended. Add the egg; beat well. Combine the flour, cocoa,
   salt and baking soda.  Add to the shortening mixture, beat on low speed
   just until blended.  Stir in the chocolate chips, pecans and chocolate
   chunks.  Drop the dough by rounded measuring tablespoonfuls 3 inches apart
   onto ungreased baking sheets.
   
       Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies,
   or 11 to 13 minutes for crisp cookies.  Do not overbake. Cool for 2 minutes
   on the baking sheets. Remove the cookies to foil to cool completely.
   
       For the icing, place the white chocolate chips and shortening in a
   heavy, resealable sandwich bag; seal thebag. Microwave on medium power for
   1 minute.  Knead the bag. If necessary, microwave on medium power for
   another 30 seconds at a time until the mixture is smooth when kneaded. Cut
   a small tip off of the corner of the bag. Pipe shapes on the cookies, or
   drizzle randomly.  Penny Halsey (ATBN65B).
       Note:  The white chocolate chips and shortening can be melted by
   placing the resealable bag in a bowl of hot water.
  
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