EASY DOUBLE-DIPPED CHOCOLATE AND NUT SHORTBREAD LOGS

Easy Double-Dipped Chocolate and Nut Shortbread Logs image

Provided by Kittencalrecipezazz

Categories Dessert

Time 35m

Yield 35-40 serving(s)

Number Of Ingredients 8

1 cup unsalted butter (no subs! or use salted butter, omitting the pinch of salt)
1/2 cup icing sugar
3/4 teaspoon vanilla
2 cups all-purpose flour
1 pinch salt
3 cups miniature semisweet chocolate chips
2 tablespoons Crisco shortening
1 3/4 cups walnuts, finely chopped

Steps:

Set oven to 325°.
Lightly grease cookie/baking sheets.
In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
Stir in 1 cup mini chocolate chips.
Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
Place on cookie sheets about 1-1/2-inches apart.
Bake for about 10-14 minutes or until the logs are firm.
Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
Dip one end in the chocolate then into the chopped nuts.
Holding the cookie in the middle, repeat with the other end of the cookie.
Place on waxed paper to set.