Ingredients
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1 1/2 cups butter, softened (no substitutes)
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1 cup sugar
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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3 cups all-purpose flour
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1 cup finely ground pecans
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1 teaspoon baking powder
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3/4 cup semi-sweet chocolate chips
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1 1/2 teaspoons shortening, divided
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3/4 cup vanilla chips or 3/4 cup white chocolate chips
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colored sprinkles
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1 egg
Instructions
- In a mixing bowl, cream butter and sugarl beat in egg and extracts.
- Combine the flour, pecans and baking powder; gradually add to creamed mixture.
- Using a cookie press fitted with disk of your choice, press sough 2 inches apart onto ungreased baking sheets.
- Bake at 375 for 5-7 minutes or until set[ do not brown].
- Remove to wire racks to cool.
- In a microwave, melt chocolate chips and 3/4 t.
- shortening; stir until smooth.
- Melt vanilla chips and remaining shortening at 70% power; stir until smooth.
- Dip half of the cookies halfway in semisweet mixture; allow excess to drip off.
- Place on waxed paper to harden.
- Dip remaining cookies halfway in vanilla mixture; allow excess to drip off.
- Place on waxed paper and sprinkle coated area with colored sprinkles.
- Let harden.