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1 (7-ounce) milk chocolate candy bar 11/4 cups chopped pecans Gingersnaps Combine first 4 ingredients, stirring until blended; divide mixture in half, and spoon each half into a plastic wrap-lined 7 1/2- x 3- x 2inch loafpan. Cover and chill 5 hours or until ready to serve. Pull a vegetable peeler down long edge of candy bar, letting choclate curl up on vegetable peeler. To serve, invert each cheese loaf onto a serving plate; remove plastic wrap. Press pecans around sides of loaves. Sprinkle chocolate curls on top. Serve with Gingersnaps. Yield: 2 (2-cup) cheese loaves. Gingersnaps 3/4 cup shortening 1 cup sugar legg 1/4 cup molasses 2 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon salt 1 tablespoon ground ginger 1 teaspoon ground cinnamon Sugar Beat shortening in a large bowl at medium speed with an electric mixer; gradually add 1 cup sugar, beating well. Add egg and molasses; then mix thoroughly. Combine flour and next 4 ingredients; add mixture one-fourth at a time to creamed mixture, mixing after each addition. Shape dough into 3/4-inch balls, and roll in sugar. Place on ungreased cookie sheets, and bake at 350 degrees for 8 minutes. (Tops will crack.) Remove to wire racks to cool. Yield: 8 dozen. Note: To make larger gingersnaps, shape dough into 1-inch balls, and bake 10 minutes; the yield will be 4 dozen. Mexican wedding cakes 1/2 cup butter
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