You are here

Chocolate Tipped Butter Cookies

Anonymous's picture
Anonymous (not verified)
  Butter 1 Cup (16 tbs), softened
  Powdered sugar 1⁄2 Cup (8 tbs), sifted
  Vanilla extract 1 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Semisweet chocolate morsels 6 Ounce
  Shortening 1 Tablespoon
  Pecans 1⁄2 Cup (8 tbs), finley chopped

Cream butter; gradually add sugar, beating until light and fluffy.
Stir in vanilla.
Gradually add flour to butter mixture; mix well.
Shape dough into 2 1/2- x 1/2-inch sticks.
Place on ungreased cookie sheets.
Flatten three-quarters of each cookie lengthwise with a fork to 1/4-inch thickness.
Bake at 350° for 12 to 14 minutes.
Remove to wire racks to cool.
Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts, stirring occasionally.
Remove double boiler from heat, leaving chocolate mixture over hot water.
Dip unflattened tips of cookies in warm chocolate to coat both sides; roll tips in finely chopped pecans.
Place cookies on wire racks until the chocolate is firm.
Arrange cookies between layers of waxed paper in an airtight container; store in a cool place

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (17 votes)


Chocolate Tipped Butter Cookies Recipe