Mrs. Field's Brown Sugar Shortbread

Ok, this one isn't from the book. Our friend Lani made this a little while ago and darling could not get enough of them. He's been begging me ever since he finished the last batch to make more.

For shortbread:

Ingredients:

1 cup salted butter, softened
3/4 cup light brown sugar, packed (I used dark)
2 tsp. vanilla extract
2 cups all-purpose flour

Directions:

Preheat oven to 325.
Cream butter & sugar. Add vanilla & flour and blend thoroughly on a low speed.




Shape dough into 1 inch balls, then form into logs about 2 inches long and 1 inch wide. Place on ungreased baking sheets, 2 inches apart.

Bake for 17-19 minutes, the cookies will spread out and turn a light golden brown. Cool.


For Topping:

Ingredients:

1 tbsp salted butter
1 cup semisweet chocolate chips
1 cup pecans, finely chopped (I used hazelnuts for the nuts)

Directions:

Melt butter & chocolate chips in a double boiler over hot (not boiling) water or in a microwave on high - stir chocolate every 30 seconds in a microwave.

Dip top of each cooled cookie into melted chocolate then into nuts.





Refrigerate cookies to set chocolate.

Enjoy tasty goodness.