Choco­late-Dipped Short­bread Cook­ies

The Denver Post - - LIFE & CULTURE -

These are my fa­vorites, the ones I have to make each hol­i­day. They’re also the ones I grab from the cookie tray and de­vour ev­ery time I walk by while ig­nor­ing all the rest. They’re an­other dry cookie, not too sweet, and the com­bi­na­tion of choco­late, nuts and but­tery cookie is ir­re­sistible. Roll into logs as pic­tured, or use any kind of small cookie cut­ter (heart-shaped, di­a­mond, round). — Bar­bara El­lis In­gre­di­ents 2 cups flour 1 cup but­ter, soft­ened ½ cup con­fec­tioner’s sugar 1 tea­spoon vanilla 1 cup semi-sweet choco­late chips 1 ta­ble­spoon veg­etable short­en­ing ¾ cup finely chopped nuts (pecans or wal­nuts, op­tional) Direc­tions

Com­bine flour, but­ter, sugar and vanilla; mix well. Drop dough by rounded tea­spoon­fuls onto un­greased cookie sheets; shape into logs or press into cir­cles us­ing the bot­tom of a glass dipped in flour. Bake 8-10 min­utes at 350 de­grees (do NOT over­bake). Cool on bak­ing sheet 3 to 5 min­utes, then trans­fer to wire rack un­til com­pletely cool. Melt choco­late chips and short­en­ing. Dip one end of each cookie into melted choco­late, then roll in nuts. Chill un­til firm.

Choco­late-Dipped Short­bread Cook­ies, made by Bar­bara El­lis.

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