- 1 cup plus 3 tablespoons butter, softened, divided
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup finely Diamond of California Chopped Pecans or walnuts
- In a large bowl, cream 1 cup butter and confectioners' sugar until light and fluffy. Add flour and vanilla; mix well. Cover and refrigerate for 1 hour.
- Shape 1/4 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-1/2-in. pieces; place on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
- In a heavy saucepan or microwave, melt chocolate and remaining butter; stir until smooth. Dip one end of each cookie into chocolate, then dip into nuts; place on waxed paper until chocolate is set. Yield: about 5 dozen.
Originally published as Chocolate-Tipped Butter Cookies in Country Woman Christmas Annual 1998, p35
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