1 c Butter or margarine -; (2
-sticks)
1/2 c Sifted powdered sugar; sift
-then measure
1 ts Vanilla
2 c All-purpose flour
6 oz Semisweet chocolate chips
1 tb Shortening
1/2 c 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.
Yields
36 servings