makes approx. 40 cookies
1 1/4 sticks room temperature unsalted butter
1/2 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup finely chopped pecans
for the melted chocolate (see procedure below)
1/2 cup semisweet or bittersweet chocolate chips
1 tsp canola oil (or other vegetable oil)
Use an electric mixer to cream 1 1/4 sticks room temperature unsalted butter with 1/2 cup powdered sugar and 1 tsp of vanilla extract.
Next, use a medium mixing bowl to combine 1 1/2 cups all-purpose flour with 1/2 tsp salt and 1/2 cup finely chopped pecans and stir that up.
Turn the mixer back on to the lowest setting and slowly add the flour and pecan mixture and turn the machine off.
At that point use your hands to shape it into a ball of dough and shape that into a 1 1/2-inch thick log and then wrap that in plastic wrap and place it into the fridge to chill for at least 1 - 2 hours.
Once you're ready to bake the cookies, preheat the oven to 350 degrees and use a serrated knife to cut the firm log crosswise into 1/2-inch thick slices, placing them onto a parchment paper lined baking tray as you go.
The cookies will take about 20 minutes to bake and they'll be golden brown around the edges when they're done.
Once the cookies are cooling down on cooling racks, melt 1/2 cup chocolate in the microwave for 1 1/2 minutes total at 30 second intervals, stirring it a bit at each interval.
After 1 1/2 minutes, whisk in 1 tsp vegetable oil and then dip one edge the cooled cookies into melted chocolate, laying them out onto parchment paper to let the chocolate set up.
The chocolate should be firm in about 45 minutes and the cookies will easily release from the parchment paper.
Be patient shaping the dough into a long log. The chopped pecans will make it harder to shape, but it will happen.