Chocolate-tipped butter cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup (2 sticks) butter
½ cup sifted confectioner's sugar
1 teaspoon vanilla
2 cups all-purpose flour (or 257 grams of gluten-free flour mix)
1 cup (6-ounce package) semisweet chocolate chips
1 tablespoon hydrogenated vegetable shortening or 2 teaspoons oil
½ cup finely chopped pecans (optional)
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Directions: |
Directions:1. With electric mixer, cream butter and confectioner's sugar until fluffy. Add vanilla. Gradually add flour. Mix well. Dough might appear slightly dry when mixing. I use my hands to knead in the last ½ cup of flour.
2. Shape the dough into sticks about 2½ inches long, ½ inch wide and ½ inch deep (thick). Place on parchment-lined cookie sheets. Flatten ¾ of each cookie lengthwise with a fork to ¼" thickness, leaving the patterns of the fork tines in the dough.
3. Bake in a preheated 350º oven 10 to 12 minutes, or until done. Remove to wire racks to cool.
4. Combine chocolate chips and shortening; microwave on high 45 to 60 seconds, or until melted (or melt in top of double boiler). Put chopped pecans in a small cup or bowl.
5. Dip plain 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. |
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Number Of
Servings: |
Number Of
Servings:3-4 dozen cookies |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: These are wonderfully tender, melt-in-your mouth cookies. (They are also one of Steve's favorites!)
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