Source: Family Circle Magazine

1 3/4 cups all-purpose flour, unsifted
1/2 teaspoon salt
1/3 cup unsalted butter, at room temperature
1/3 cup shortening (such as Crisco)
1 1/2 cups light brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 cup pecans, chopped
1 cup vanilla flavored baking chips
1 teaspoon ground nutmeg
2 2/3 cups sifted confectioners' sugar
1 teaspoon butter or margarine, softened

Preheat oven to 375 degrees F. Coat a 15 x 10 x 2-inch jellyroll 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 extract. Stir in flour mixture and pecans. Spread in prepared pan.

Bake for 15 to 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.

Yields about 63 bars.