Easy Double-dipped Chocolate And Nut Shortbread Logs

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 35
• 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

Recipe

• 1 set oven to 325°.
• 2 lightly grease cookie/baking sheets.
• 3 in a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
• 4 mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
• 5 stir in 1 cup mini chocolate chips.
• 6 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).
• 7 place on cookie sheets about 1-1/2-inches apart.
• 8 bake for about 10-14 minutes or until the logs are firm.
• 9 let cookies cool completely in the pan before removing them to a rack (they will break if moved when warm!).
• 10 in a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons crisco shortening until smooth.
• 11 dip one end in the chocolate then into the chopped nuts.
• 12 holding the cookie in the middle, repeat with the other end of the cookie.
• 13 place on waxed paper to set.