created: 2009-11-21 21:36:38
Shortbread: Preheat oven to 325. Cream butter and sugar at medium speed. Add vanilla, flour and blend on low speed. Shape into 1" balls, then press into 2" x 1" logs Place on ungreased sheets, 2" apart. Bake 17-19 minutes Topping: Melt butter and chips in double boiler, over hot, not boiling water. Stir every 30 seconds until melted. Dip top of each cooled cookie into melted butter, then pecans. Place on waxed paper and refrigerate to set.
Shortbread: 1 c salted butter, softened 3/4 c lt brown sugar, packed 2 t vanilla 2 c flour Topping: 1 T salted butter 1 c (6 oz) semi sweet chocolate chips 1 c (4 oz) pecans, finely chopped