Shelly's Recipe

CHOCOLATE PECAN SHORTBREAD II

Category: Cookies

1 cup butter, softened
1/4 cup each sugar and brown sugar
1/2 tsp vanilla extract
2 cups flour
1/2 cup coarsely chopped pecans
12 oz pkg M & Ms mini baking bits
1-1 1/2 tbsp milk

Heat oven to 375. Cream butter and sugars until light and fluffy. Blend in vanilla. Add flour and mix only until blended. Dough will be stiff. Stir in pecans and 1 cup baking bits. Press dough into a 13x9 inch baking dish.

Sprinkle top with 1/2 cup baking bits and press lightly into dough. Bake 18-20 minutes or until light golden brown. Cool completely.

Drizzle with CHOCOLATE GLAZE: Place remaining baking bits in a microwave proof container, add 1 tbsp milk. Heat 1 minute on high; stir until chocolate is completely melted and mixture is smooth; add additional milk to reach desired consistency.

Pour mixture into zip-lock baggie. Holding top of bag tightly, squeeze onto cookies. Cut into squares after glaze has hardened slightly.