Author: SWEETNESS by Christy Jordan / Workman Publishing
Nonstick cooking sprayfor coating the baking sheets
1cup(2 sticks) butter, at room temperature
1package6 ounces semisweet chocolate chips
1/2cuppecansfinely chopped, or crushed peppermint or other candies
Preheat the oven to 350˚F. Lightly coat 2 baking sheets with cooking spray.
Cream together the butter and confectioners’ sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Add the vanilla and flour and continue mixing, scraping down the side of the bowl as needed, until well combined and a dough forms, 1 to 2 minutes.
Shape the dough into 2 1/2-inch by 1/2-inch logs (or into small mounds for round cookies) and place them 2 inches apart on the baking sheets. Flatten three quarters of each log slightly with the tines of a fork, leaving the tip unflattened.
Bake until lightly browned, 12 to 14 minutes. Allow to cool on a wire rack.5 Meanwhile, combine the shortening and chocolate chips in a microwave-safe bowl and heat in the microwave at 45-second intervals, stirring between each, until melted and smooth. Dip the unflattened end of each cookie into the melted chocolate and place on a plate. Sprinkle with chopped pecans and let cool.
Chocolate-Tipped Butter Cookies will keep, in an airtight container at room temperature, for up to 1 week.
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