Dark Chocolate Dipped Pecan Sandies

Dark Chocolate Dipped Pecan Sandies

Dark Chocolate Dipped Pecan Logs

Slightly Adapted from: Judy Rosenberg

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INGREDIENTS:

• 1 cup (2 sticks) or unsalted butter, softened
• ½ cup + 2 tablespoons of sugar
• 2 teaspoons of vanilla extract
• 2 ½ cups of all purpose flour
• ½ teaspoon of salt
• ¾ cup of chopped pecans 
• 6 oz of dark dipping chocolate

DIRECTIONS:

• Preheat the oven to 350°
• Line a cookie sheet with parchment paper
• In a medium bowl, whisk together salt and flour
• In a medium bowl, or the bowl of a stand mixer, cream together butter, sugar and vanilla until light and fluffy (about 2 minutes)

• Slowly add in the flour mixture and mix together for another minute
• Fold in the pecans

• Measure out tablespoonfuls of cookie dough and shape into small logs a couple inches long and 1½ inches apart. Flatten the cookies with your palm
• Bake cookies for 15 minutes, or until edges are barely golden brown

• After cookies have cooled, melt the chocolate in a double boiler
• Move chocolate to a small, deep bowl, and dip half of the cookies into the chocolate, making sure to scrape off the excess

• Place cookies on a piece of wax paper, and allow to harden at room temperature, or the fridge for a faster cool

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