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Chocolate-Tipped Butter Cookies

1 c. butter or margarine, softened
1/2 c. sifted powdered sugar
1 t. vanilla extract
2 c. all-purpose flour
1 (6 oz.) package semisweet chocolate morsels
1 T. shortening
1/2 c. 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 350F 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.


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