Brown Sugar Shortbread

Shortbread:

1 cup salted butter, softened
3/4 cup light brown sugar, packed
2 tsp vanilla
2 cups flour

Topping:

1 Tbsp. salted butter
1 cup (6 oz) semisweet chocolate chips
1 cup (4 oz) walnuts, finely chopped

Preheat oven to 325 deg. F.

In a large bowl cream butter and sugar with
an electric mixer at medium speed. Scrape
down sides of bowl. Than add vanilla and flour
and blend thoroughly on low speed.

Shape level tablespoonfuls of dough into 1 inch
balls, then form into logs 2 inches long and 1
inch wide. Place on un-greased baking sheets,
2 inches apart.

Bake for 17-19 minutes, or until cookies spread
and turn a light golden brown. Transfer to a
cool, flat surface.

To make topping:

Melt butter and chocolate chips in a double
boiler over hot (not boiling) water or in a micro-
wave oven on high power.

Stir chocolate every 30 seconds until melted.

Dip top of each cooled shortbread cookie into
melted chocolate, then into chopped walnuts.
Place cookies on waxed paper and refrigerate
to set.

2 1/2 dozen