---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Holly Clusters
 Categories: Cookies, Chocolate
      Yield: 1 servings
 
  1 1/4 c  Firmly-packed brown sugar
    3/4 c  Golden crisco shortening
      2 tb Milk
      1 tb Vanilla
      1    Egg
  1 3/4 c  All-purpose flour
      1 ts Salt
    3/4 ts Baking soda
      1 c  Semi-sweet chocolate chips
    1/2 c  Coarsely chopped pecans *
           Decoration:
  3 1/2 tb Icing sugar
    1/2 ts Water
      4 oz Marzipan
           Green food colouring
      1 sm Red cinnamon candies
 
  Preheat oven to 375°F (190°C). Place sheets of foil on
  countertop for cooling cookies.

  Combine brown sugar, shortening, milk and vanilla in
  large bowl. Beat at medium speed of electric mixer until
  well blended. Beat egg into creamed mixture.

  Combine flour, salt and baking soda. Mix into creamed
  mixture just until blended. Stir in chocolate chips and
  pecans.

  Drop by rounded measuring tablespoonfuls (15 mL) of
  dough 3 inches (7 cm) apart onto ungreased baking sheet.

  Bake one baking sheet at a time at 375°F (190°C) for 8
  to 10 minutes for chewy cookies, or 11 to 13 minutes for
  crisp cookies. DO NOT OVER BAKE. Cool 2 minutes on baking
  sheet. Remove cookies to foil to cool completely.

  For decoration, mix icing sugar with water to form
  thick paste.

  Add green food colouring to marzipan until desired
  colour. Roll marzipan 1/16-inch (2 mm). Cut into holly leaf
  shapes using a sharp knife or small cutter. Place leaves on
  cooled cookies with paste. Add small red candies for holly
  berries. Allow to set completely before storing cookies. 3
  dozen cookies.

  * If nuts are omitted, add an additional 1/2 cup (125 mL)
    semi-sweet chocolate chips.
 
-----