Chocolate Tipped Butter Cookies
|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|
|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 350Â° 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