Shelly's Recipe

CHOCOLATE-DIPPED PECAN SHORTBREAD COOKIES

Category: Cookies

1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground pecans
1 tsp vanilla extract
1/3 cup pecans, toasted if desired, coarsely chopped
4 oz milk chocolate, chopped

Preheat oven to 325 degrees. Line large baking sheet with parchment paper.

In medium bowl, whisk flour, baking powder and salt to blend and set aside. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in finely ground pecans and vanilla. Beat in reserved flour mixture until just combined.

Shape dough by tbspfuls into 2 1/2- to 3-inch-long logs, rounding ends. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 18 to 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool completely.

Place coarsely chopped pecans in small bowl. Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Dip 1 end of cookie into melted chocolate, then into nuts. Place on parchment. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour.

Cookies can be made 2 days ahead. Store in airtight container at room temperature.