1 3/4	Cup	All-purpose flour, unsifted
1/2	Tsp.	Salt
1/3	Cup	Unsalted butter - room temp
1/3	Cup	Shortening (such as crisco)
1 1/2	Cups	light-brown sugar, packed
1	Egg
1	Tsp.	Vanilla
1	Cup	Pecans, chopped
1	Cup	Vanilla flavored baking chips
1	Tsp.	Ground nutmeg
2 2/3	Cups	Sifted powdered sugar
1	Tsp.	Butter or margarine, softened

Preheat oven to 375°. Coat a 15x10x2-inch jelly-roll pan with cooking spray.

Combine flour and salt in a small bowl. Beat butter, shortening and brown sugar in a large bowl until creamy. Beat in egg and vanilla. Stir in flour mixture and pecans. Spread in prepared pan.

Bake at 375° for 15to 20 minutes, until lightly browned and wooden pick inserted into the center Comes out clean. Cool pan on rack.

Meanwhile, heat the baking chips in the top of a double boiler over hot, not boiling, water, stirring until chips are melted and smooth.

Drizzle cookie with melted chips and let cool.

YIELD: (approx.) 63 bars