Chocolate Tipped Butter Cookies Jan Peterson
1 cup soft butter 1/ 2 cup powdered sugar
1 tsp. vanilla 2 cups flour
1 cup semi-sweet chocolate chips 1 Tbsp. shortening
1/2 cup chopped pecans
Cream butter and sugar, add vanilla and flour. Cover and chill for 1 hr. Shape tablespoons of dough into 2 1/2 x 1/2 inch sticks. Place 2 inches apart on ungreased baking sheets. Flatten about 3/4 of each stick lengthwise with fork. Bake at 350 for 14-16 minutes until set. Cool on baking sheets. Melt chips and shortening, stirring until smooth. Dip round end of each cookie into chocolate. Sprinkle with nuts. Place on wax paper until firm.