CHOCOLATE DIPPED PECAN SHORTBREAD COOKIES
Steps:
- In food processor, work the nuts in on-off motions until they are finely ground. Add the flour and sugar and work the mixture again until it is thoroughly combined. Add the butter and vanilla and work the mixture in on-off motions until it forms a smooth dough. Line a straight sided 9x13 inch pan with plastic wrap. Press the dough evenly into the pan and smooth the top with a spatula. Cover the dough with plastic wrap and refrigerate for a few hours. Preheat oven to 350. Remove the dough from the pan and peel off the plastic wrap. Cut dough into desired shapes (I do 1"x2" rectangles). Arrange them close together on an ungreased cookie sheet. Bake the cookies for 15-20 minutes or until they are a very pale brown. Leave the cookies to settle for a minute, then lift them from the sheet with a spatula and transfer them to wire racks to cool completely. Once the cookies are cool, combine 6 ounces of bittersweet chocolate and 2 1/2 teaspoons solid vegetable shortening in the top of a double boiler. Melt slowly, stirring often. Once melted, tilt the chocolate and dip the ends of the cookies into the chocolate so they are half coated. Set them on waxed paper until chocolate is set. Store in airtight container .
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