1/3 cup shortening
3/4 cup white sugar
3/4 cup all egg yolks
1/2 cup milk
1 teaspoon vanilla extract
3 egg whites
1/2 cup pecans
1/2 cup shredded coconut
3/4 cup chopped pecans
3/4 cup raisins
1 cup miniature semisweet chocolate chips
1 cup mace brandy
1 cup peanut butter chips
3/4 teaspoon vanilla extract
4 cups confectioners' sugar
4 cups pecans
1/2 cup chopped dark walnuts
1 cup confectioners' sugar
1/3 cup chopped coconut
1/4 cup raisins
1/2 cup water
1/2 teaspoon white sugar
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C or boiling).
In a medium bowl, cream together the shortening, sugar, and egg yolks. Add milk and vanilla; mix until smooth.
Sift together the flour, cocoa, and baking powder; set aside. In a large glass or metal bowl, cream together the butter, shortening, sugar, egg yolks, and milk. Beat in the vanilla until all ingredients are thoroughly combined. Stir in 1/2 cup of the flour mixture at a time, then the sifted mixture. Mix in the rest of the flour, 2 cups at a time, beating well after each addition.
On a lightly floured surface, roll the dough out to 1/4 inch in thickness, using a large round or oval cookie cutter. Cut 20 to 25 rounds approximately the size of miniature golf balls. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 25 to 30 minutes in the preheated oven, until firm and lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.