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Chocolate-Tipped Butter Cookies
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Low cal: 
A Baker's Dozen of Christmas Cookies -- Day 4
I found this recipe and published it in a newspaper in Virginia when I worked as its lifestyle editor in the '80s. Everyone loved it -- my children liked eating them and even wanted to help dip the cookies in melted chocolate. But the biggest fan was -- and is -- my sister-in-law, who will not let me in her house at any holiday without bringing along these cookies. When I want to make her especially happy, I bring two batches -- one for everyone, and one in a tin she can squirrel away for herself.
-- Marcia Langhenry
Hands on time: 25 minutes Total time: 2 hours and 30 minutes Serves: Makes about 3 dozen
Ingredients:
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1 cup (2 sticks) unsalted butter
1/2 cup sifted confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (6-ounce) package semisweet chocolate morsels
1 tablespoon hydrogenated vegetable shortening
Instructions:
Preheat oven to 350 degrees. With electric mixer, cream butter and confectioners’ sugar until fluffy. Add vanilla. Gradually add flour, mixing well with a wooden spoon or the hands. Dough will be dry. Shape dough into sticks about 2 1/2 inches long, 1/2 inch wide and 1/2 inch deep (thick). Place on ungreased cookie sheets about an inch apart. Flatten 3/4 of each cookie lengthwise with fork to 1/4 inch thickness, leaving the patterns of the fork tines in the dough.
Bake 10-12 minutes, or until set but not brown. Remove to wire racks to cool.
Combine chocolate morsels and shortening in microwaveable dish; microwave on high (100 percent power) 45 to 60 seconds, or until melted. Or melt in top of double boiler or in a heavy-bottom pan.
Put melted chocolate in a small, deep glass. Dip the thick, plain end of each cooled cookie in chocolate mixture and let excess drip back into the glass. Place cookies on wax paper until chocolate is firm. Store in airtight containers between layers of wax paper for 3 days or freeze.
Bake 10-12 minutes, or until set but not brown. Remove to wire racks to cool.
Combine chocolate morsels and shortening in microwaveable dish; microwave on high (100 percent power) 45 to 60 seconds, or until melted. Or melt in top of double boiler or in a heavy-bottom pan.
Put melted chocolate in a small, deep glass. Dip the thick, plain end of each cooled cookie in chocolate mixture and let excess drip back into the glass. Place cookies on wax paper until chocolate is firm. Store in airtight containers between layers of wax paper for 3 days or freeze.
Notes:
Total time includes cooling and firming time.
Nutrition:
Per cookie: 107 calories (percent of calories from fat, 59), 1 gram protein, 10 grams carbohydrates, trace fiber, 7 grams fat (4 grams saturated), 14 milligrams cholesterol, 1 milligram sodium.
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