CHOCOLATE CHIP SHORTBREAD COOKIES

(APPROX 3 DOZ. COOKIES)

2 C. FLOUR

1 C. SOFT BUTTER

1/2 C. CONFECTIONER'S SUGAR

1 TSP. VANILLA

2 C. MINIATURE CHOCOLATE CHIPS

2 T. SHORTENING (I.E. CRISCO)

3/4 C. FINELY CHOPPED NUTS

COMBINE FLOUR, BUTTER SUGAR AND VANILLA AND MIX WELL.

STIR IN 1 C. CHOCOLATE CHIPS. MIX WELL. . SPRAY COOKIE SHEETS WITH NON-STICK SPRAY . SHAPE A ROUNDED TSP. OF DOUGH INTO A SMALL LOG.

BAKE IN 350o OVEN UNTIL GOLDEN AROUND EDGES. COOL COMPLETELY.

IN DOUBLE BOILER OVER HOT WATER COMBINE 1 C. CHOCOLATE CHIPS AND 2 T. SHORTENING. STIR SMOOTH. DIP 1/2 LOG COOKIE INTO CHOCOLATE AND ROLL IN NUTS. LAY OUT ON WAX PAPER. CHILL TO FIRM.

(THIS IS A FAVORITE CHRISTMAS COOKIE ALONG WITH PECAN NUT BUTTER BALLS)