Chocolate Dipped Pecan Logs

READY IN: 55mins
Recipe by Sharon123

This shortbread cookie is chock full of nuts and then dipped in bittersweet chocolate. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!

Top Review by FLUFFSTER

These are amazing! Easy to make,delicious, and a new cookie for Christmas this year! Thanks Sharon for another keeper! Made for Sharon 123's cookathon at the forums at KK's site!

Ingredients Nutrition

Directions

  1. Preheat oven to 325*F.
  2. Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
  3. Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
  4. Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
  5. Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
  6. Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
  7. When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
  8. Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
  9. As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!

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