First Post, Not my first Cookie

I make a lot of cookies, but since I've only just started blogging it would be ridiculous to posthumously resurrect cookies that have descended into my stomach never to be heard from again. Instead I will start now. Here is my most recent cookie. I call it the Chocolate Dipped Pecan Shortbread. You'll have to bear with the low quality images. They are the best I can do.

Chocolate Dipped Pecan Shortbread Cookies

Ingredients:

• 1 c. toasted pecans, coarsely chopped
• 1 c. unsalted butter
• 2/3 c. light brown sugar
• 1 tsp vanilla extract
• 2 c. wheat or graham flour
• 1/4 tsp salt
• Your favorite chocolate

Recipe:

1. In a medium sized bowl combine the flour and salt.
2. In another bowl cream the butter and sugar together using two butter knives or a pastry cutter.
3. Add vanilla, flour mixture, and chopped pecans.
4. Mix (I usually end up doing this with my hands). Do not overmix. Mix just until dough comes together. Little bits of butter are good as they help create crisp little layers like in pie crust.
5. Divide the dough in half and wrap each half in plastic. Refrigerate until firm (at least one hour).
6. Preheat oven to 350 deg F. Line cookie sheets with parchment paper.
7. Working with half of the dough at a time roll to about 1/4" using flour as needed to keep it from sticking to surface or rolling pin. Cut shapes and place on parchment baking sheets.
8. Refrigerate for 10 minutes to firm up the cookie dough.
9. Bake for approximately 13-15 minutes or until the shortbreads are brown in color.
10. Once cookies have all been made and cooled, melt chocolate (no I don't know how much) and dip cookies to your hearts content!

Makes about 36 shortbread cookies (depending on the size).

Note: Making these cookies with wheat flour makes them extra crispy and nutty flavored, but you could just as easily make them with white flour if you prefer.