Shortbread sticks dipped in chocolate and coated with pecans.
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1/2 cup Land O Lakes® Butter, softened
1/3 cup sugar
1 large Land O Lakes® Egg
1/8 teaspoon salt
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
1/2 cup finely chopped pecans
Combine all cookie ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Refrigerate dough at least 30 minutes.
Heat oven to 375°F.
Fit 1/2-inch small star-shaped plate into cookie press. Place dough in cookie press. Form long strips of cookie dough onto ungreased cookie sheet, cutting apart every 2 1/2 inches. Bake 6-8 minutes or until edges are very lightly browned. Cool completely
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate is smooth. Dip each end of cooled cookie into chocolate, then into pecans.
Chocolate mixture can be reheated over low heat, if it begins to harden.