I have started my baking for the season and always wonder why I only make shortbread at Christmas. I may have to rethink that next year.
This recipe is one I have made for years and is definitely a favourite. I cut them into squares that were 1 1/2".
Directions
For Cookies:
Mix all ingredients until well blended but try not to over mix.
Roll out to 1/4" thickness or roll into small balls and flatten slightly.
Bake at 325° for 10-14 minutes, until they feel firm and are lightly browned on the bottom. Let cool.
For Chocolate Glaze:
Melt chocolate and butter.
Dip the ends of the cookies into the chocolate and then into the pecans.
Place on parchment paper and refrigerate to set.
