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Chocolate Chip Shortbread Sticks
By Ann Heller
Dayton Daily News
Chocolate chips showed up in infinite variety. Victoria Long of Dayton dips shortbread sticks in the melted chocolate for a pretty presentation. Her recipe won a place in the finals in the Dayton Daily News 2002 Holiday Cookie Contest.
Makes 36
Roasted Pecan Oatmeal Cookies
1 cup unsalted butter (2 sticks) softened
1/2 cup confectioners sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup semisweet chocolate chips
1/2 cup mini semisweet chocolate chips
1 1/2 teaspoons vegetable oil
Preheat oven to 350 degrees.
Beat butter, sugar and vanilla with a mixer until blended. On low, beat in the flour until blended. Stir in the 1/2 cup chocolate chips. Cover and chill until firm.
Shape heaping tablespoons of dough into logs three inches long and 1/2 -inch thick. Place on lightly greased cookie sheets (or use parchment paper). Bake for 8 minutes until golden brown. Remove to a wire rack to cool.
Melt the 1/2 cup minichips and stir in the vegetable oil. Dip end of cookies in the chocolate, coating a little less than an inch with chocolate. Place on a rack to dry.
