Chocolate Dipped Shortbread

Shortbread
2 sticks (1 cup) salted butter, softened
3/4 cup packed light brown sugar
2 t. vanilla extract
2 cups flour
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Topping
1 T. salted butter
1 cup semisweet chocolate chips
1 cup pecans, finely chopped
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- Preheat oven to 325°. In a large bowl, cream butter and sugar on medium speed. Add vanilla and flour, blending thoroughly on low speed.
- Shape level tablespoons of dough into 1 inch balls, then form into logs 2 inches long and 1 inch wide. Place on ungreased baking sheets, 2 inches apart. (cookies will spread while baking)
- Bake 17-19 minutes, or until cookies spread and turn light golden brown. Transfer to a cool, flat surface.
- To make the topping, melt butter and chocolate chips in a double boiler over hot, not boiling, water. OR microwave on high power, stirring every 30 seconds until melted.
- Dip top of each cooled shortbread cookie into the melted chocolate, then into the chopped pecans. Place cookies on waxed paper and refrigerate to set.
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Yields 24-30 cookies.
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I tripled this recipe for a cookie exchange last week and froze the dough logs before baking. It worked out well to make the dough one day, then bake and dip the cookies so they were fresh on the day of the exchange. Enjoy!