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Chocolate-Tipped Butter Cookies

RG

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sifted confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 (6 ounce) package semisweet chocolate chips
  • 1 tablespoon shortening
  • 1/2 cup finely chopped pecans

Instructions

  1. Cream butter; gradually add sugar, beating until light and fluffy. stir in vanilla extract. Gradually add flour; mix well. Divide dough into sixths; cover and chill dough 1 hour.
  2. Work with one portion of dough at a time, keeping remaining dough chilled. Shape dough into 2 1/2 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.
  3. Bake at 350 degrees F for 12 to 14 minutes.
  4. Remove to wire racks to cool.
  5. Combine chocolate chips 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 chopped pecans.
  6. Place cookies on wire racks until chocolate is firm.
  7. Arrange cookies between layers of wax paper in an airtight container; store in a cool place.

Yield: 3 1/2 dozen.



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