chocolate tipped butter cookies

1 cup butter or margarine, softened
1/2 cup sifted powered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 6 oz. package chocolate chips
1 tablespoon shortening
1/2 cup finely chopped pecans

Cream butter; gradually add sugar, beating until light and fluffy. Stir in vanilla. Gradually add flour; mix well. Shape dough into 2-1/2 inch x 1/2 inch sticks. Place on ungreased cookie sheets. Flatten three-quarters of each cookie lengthwise with tines of a fork to 1/4-inch thickness. Bake at 350 for 12-14 minutes. Cool on wire racks. Combine chocolate morsels and shortening in top of a double boiler; bring water to 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 chopped pecans. Place cookies on wire racks until chocolate is firm. Arrange cookies between layers of waxed paper in an airtight container; store in a cool place. Makes 4 dozen cookies. From Southern Living magazine. These look just like Pepperidge Farm cookies when they are done–and they are delicious!

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