Chocolate Tipped Butter Cookies
1 cup butter or margarine, softened
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
2 cup all-purpose flour
1 ( 6 oz.) pkg. semisweet chocolate morsels
1 Tbsp. shortening
1/2 cup finely chopped pecans
Cream butter; gradually add sugar, beating until light and fluffy. Stir in vanilla. Gradually add flour; mix well. Shape dough into 2 1/2 inch x 1/2 inch sticks. Place on ungreased cookie sheets. Flatten three-quarters of each cookie lengthwise with tines of a fork to 1/4 inch thickness. Bake at 350° F. for 12 to 14 minutes. Cool on wire racks. 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 chopped pecans. Place cookies on wire racks until chocolate is firm. Arrange cookies between layers of wax paper in an airtight container; store in a cool place.
Yield: 4 dozen.