I make these every Christmas.
Preheat oven to 325.
In large bowl cream butter and sugar. Add vanilla and flour and blend thoroughly.
Shape level tablespoonfuls of dough into 1 inch balls, then form into logs 2 inches long and 1 inch wide. Place on ungreased baking sheets, 2 inches apart.
Bake for 17-19 minutes or until cookies spread and turn a light golden brown. Transfer to a cool, flat surface.
To make topping: Melt butter and chocolate chips in a double boiler over hot (not boiling) water or in a microwave on high. Stir chocolate every 30 seconds until melted.
Dip top of each cooled shortbread cookie into melted chocolate, then dip into chopped pecans. Place cookies on waxed paper and refrigerate to set.
recipe from Mrs. Fields Cookie Book
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 118 | ||
Calories from Fat: 90 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 17.3mg | 5 % | |
Sodium 48.2mg | 2 % | |
Potassium 34.9mg | 1 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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