Chocolate-Tipped Butter Cookies

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 package Chocolate chips, semisweet
  • 1/2 cup Confectioners' sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Vegetable shortening

• Oils & Vinegars

  • 1 Cooking spray, Nonstick

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 cup Butter

Found on southernbite.com

Ingredients

• Nonstick cooking spray, for coating the baking sheets
• 1 cup (2 sticks) butter, at room temperature
• ½ cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon vegetable shortening
• 1 package (6 ounces) semisweet chocolate chips
• ½ cup pecans, finely chopped, or crushed peppermint or other candies

Directions

• 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 ½-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.