These are the oblong, oval shaped cookies I dipped halfway in chocolate and sometimes nuts too. I made these for Beth's wedding reception and couldn't quit eating them. They freeze very well even after being dipped. I got this recipe from the Mrs. Fields Cookie Favorites. I dip them in Ghiradelli melting chocolate that I buy from SAMS Club.
Preheat oven to 325 degrees
In a large bowl, cream butter and sugar with an electric mixer at medium speed. Scrape down sides of bowl. Then add vanilla and flour, and blend thoroughly on low speed.
Shape level tablespoons of dough into 1-inch balls, then form into logs 2 inches long and 1" wide. Plade on ungreased baking sheets, 2 inches apart.
Bake for 17-19minutes, or until cookies spread and turn a light golden brown. Transfer to a cool, flat surface.
Dip top of each cooled shortbread cookie into melted chocolate, then into chopped pecans, if desired. Place cookies on wax paper and refrigerate to set if your kitchen is too warm.
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