Chocolate Tipped Butter Cookies Recipe - Cooking Index
Chocolate Tipped Butter Cookies Recipe - Cooking Index
| 1 cup | 198g / 7oz | Butter or margarine - (2 sticks) |
| 1/2 cup | 99g / 3.5oz | Sifted powdered sugar - sift then measure |
| 1 teaspoon | 5ml | Vanilla |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 6 oz | 170g | Semisweet chocolate chips |
| 1 tablespoon | 15ml | Shortening |
| 1/2 cup | 73g / 2.6oz | Finely chopped pecans |
Preheat oven to 350 degrees.
With electric mixer, beat butter and sugar until fluffy. Add vanilla. Gradually add flour. Mix well.
Shape dough into sticks about 2 1/2 inches long, 1/2-inch wide and 1/2-inch thick. Place on ungreased cookie sheets. Flatten 3/4 of each cookie lengthwise with fork to 1/4-inch thickness, leaving the patterns of the fork tines in the dough.
Bake for 10 to 12 minutes, or until done. Remove to wire racks to cool.
Combine chocolate chips and shortening; microwave on high power 45 to 60 seconds, or until melted. Or melt in top of double boiler or in a heavy-bottomed pan. Put chopped pecans in a small cup or bowl.
Dip unflattened end of each cookie in chocolate mixture; dip into chopped pecans. Place on waxed paper until firm. Store in airtight containers between layers of waxed paper. These cookies freeze well.
Yields 3 to 4 dozen cookies.
Tester's note: Dough might appear slightly dry when mixing; I used my hands to knead in the last 1/2 cup flour.
Wonderfully tender, melt-in-your-mouth cookies. Beautiful on a cookie tray.
Source:
St. Louis Post-Dispatch - 12-07-1998
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