If you are near the Windsor Library this afternoon, stop in and try these Chocolate-Tipped Butter Cookies which were baked by Charlotte Janes, our Head of Systems & Administration here at library headquarters. And don't forget, you still have a few days left to get in on the fun! Here are the details.
Chocolate-Tipped Butter Cookies from the book Taste of Home's Complete Guide to Baking by Julie Schnittka
1 cup plus 3 T. butter, softened
1/2 cup confectioners' suger
2 cups of flour
1 tsp vanilla extract
1 cup semisweet chocolate chips
1/2 cup finely chopped pecans
In a large bowl cream 1 cup butter and confectioners' sugar until light
and fluffy. Add flour and vanilla; mis well. Cover and refrigerate for
Shape 1/4 cupfuls of dough into 1/2 inch thick logs. Cut logs into 2
1/2 inch pieces; place 1 inch apart on ungreased baking sheets. Bake at
350 degrees for 12-14 minutes or until lightly browned. Remove to wire
racks to cool.
In a heavy saucepan or microwave, melt chocolate and remaining butter;
stir until smooth. Dip one end of each cookie into chocolate, then dip
into nuts. Place on waxed paper at room temperature until set. Yield
about 5 dozen.
"a little twist on a shortbread cookie"
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