Chocolate Tipped Butter Cookies Recipe




 Butter1 Cup (16 tbs), softened
 Powdered sugar1⁄2 Cup (8 tbs), sifted
 Vanilla extract1 Teaspoon
 All purpose flour2 Cup (32 tbs)
 Semisweet chocolate morsels6 Ounce
 Shortening1 Tablespoon
 Pecans1⁄2 Cup (8 tbs), finley chopped

Nutrition Facts

Serving size

Calories 842 Calories from Fat 514

% Daily Value*

Total Fat 59 g90.7%

Saturated Fat 30.7 g153.7%

Trans Fat 0.4 g

Cholesterol 96.8 mg

Sodium 6.2 mg0.3%

Total Carbohydrates 74 g24.7%

Dietary Fiber 2.6 g10.4%

Sugars 32.1 g

Protein 7 g13.5%

Vitamin A 22.6% Vitamin C 0.24%

Calcium 2.8% Iron 14.8%

*Based on a 2000 Calorie diet


Cream butter; gradually add sugar, beating until light and fluffy.
Stir in vanilla.
Gradually add flour to butter mixture; mix well.
Shape dough into 2 1/2- x 1/2-inch sticks.
Place on ungreased cookie sheets.
Flatten three-quarters of each cookie lengthwise with a fork to 1/4-inch thickness.
Bake at 350° for 12 to 14 minutes.
Remove to wire racks to cool.
Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts, stirring occasionally.
Remove double boiler from heat, leaving chocolate mixture over hot water.
Dip unflattened tips of cookies in warm chocolate to coat both sides; roll tips in finely chopped pecans.
Place cookies on wire racks until the chocolate is firm.
Arrange cookies between layers of waxed paper in an airtight container; store in a cool place