Here is a recipe I promised to Eva. They look elegant but are easy to make.
Chocolate-Pecan-Tipped Butter Cookies
1 cup butter, softened
½ cup sifted confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 pkg. (6-oz.) semi-sweet chocolate morsels
1 tablespoon shortening
½ cup finely chopped pecans
■ Preheat oven to 350 degrees.
■ Cream butter and gradually add sugar, beating until light and fluffy; stir in vanilla. Gradually add flour and mix well.
■ Shape dough into 2 ½ - by ½ -inch sticks. Place on ungreased cookie sheets. Flatten 3/4 of each cookie lengthwise with tines of a fork to 1/4-inch thickness. Bake for 12 to 14 minutes. Remove to wire racks to cool.
■ Combine chocolate morsels and shortening in top of a double boiler and bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water.
■ Dip unflattened tips of cookies in warm chocolate, coating sides; roll tips in chopped pecans. Place cookies on wire racks until chocolate is firm.
■Arrange cookies between layers of wax paper in an airtight container; store in a cool place.
Makes 3 ½ to 4 dozen cookies.