Chocolate Chip Cookie Sticks
1/2 cup shortening
1/2 cup butter, softened
1 cup brown sugar, packed
1/2 cup sugar
1/2 teaspoon baking soda
2 1/2 cups flour
8 ounces coarsely chopped semisweet chocolate
1 cup pecans, chopped
Preheat oven to 375 degrees. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, sugar and baking soda. Beat mixture until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with a mixer. With a wooden spoon stir in remaining flour. Stir in chocolate and if desired, nuts.
Press dough evenly into a foil lines 13x9x2 inch baking pan. Bake for 22 to 25 minutes or until golden brown and center is set.
Cool in pan for 1 hour on a wire rack. Preheat oven to 325 degrees. Holding securely to foil lining, gently remove cookies from pan and place on cutting board, leaving cookies on foil lining. Cut crosswise into 2x1/2 inch slices. Place slices, cut side down, about 1" apart on ungreased cookie sheet. Bake for 6-8 minutes or until cut edges are cruspy. Carefully transfer cookies to wire rack. Cool.