Chocolate-Tipped Butter Cookies

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5 from 1 vote

Chocolate-Tipped Butter Cookies

Prep Time 20

Cook Time 14

Total Time 34

Servings cookies

Calories 152kcal

Author Stacey Little

Ingredients

Nonstick cooking spray (for coating the baking sheets)
1 cup (2 sticks) butter, at room temperature
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon vegetable shortening
6 ounces semisweet chocolate chips
1/2 cup finely chopped pecans, or crushed peppermint, or other candies

Instructions

Preheat the oven to 350˚F. Lightly coat 2 baking sheets with cooking spray.
Cream together the butter and confectioners’ sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Add the vanilla and flour and continue mixing, scraping down the side of the bowl as needed, until well combined and a dough forms, 1 to 2 minutes.
Shape the dough into 2 1/2-inch by 1/2-inch logs (or into small mounds for round cookies) and place them 2 inches apart on the baking sheets. Flatten three quarters of each log slightly with the tines of a fork, leaving the tip unflattened.
Bake until lightly browned, 12 to 14 minutes. Allow to cool on a wire rack.5 Meanwhile, combine the shortening and chocolate chips in a microwave-safe bowl and heat in the microwave at 45-second intervals, stirring between each, until melted and smooth. Dip the unflattened end of each cookie into the melted chocolate and place on a plate. Sprinkle with chopped pecans and let cool.

Notes

Chocolate-Tipped Butter Cookies will keep, in an airtight container at room temperature, for up to 1 week.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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