Chocolate Dipped Butter Cookies by Leanne W.

2 1/3 C. flour

1/4 t. salt

1 C. butter, softened

2/3 C. sugar

1 egg yolk

1 t. vanilla

1 C. finely chopped nuts

In a large bowl, with electric mixer at medium speed, beat butter, sugar, egg yolk, and vanilla until light and fluffy.  Gradually stir in flour, salt and nuts, until well blended.  With hands, shape dough into two rolls 1 1/2" in diameter.  Wrap in foil or plastic wrap.  Refrigerate until firm, about 2 hours.  Preheat oven to 350 degrees.  Lightly grease cookie sheets.  With sharp knife, cut into slices 1/4" thick.  Place cookies 1" apart on cookie sheets.  Bake 8-10 minutes, until lightly browned.  Remove and cool.  Make chocolate dip.

Chocolate Dip for butter cookies

6 oz. pkg. semi-sweet chocolate chips

3 T. butter

1 T. hot water

In a small saucepan, over low heat, melt chocolate and butter;  add hot water.  Dip half of each cookie into chocolate mixture.  Sprinkle with chopped nuts, chocolate jimmies or nonpareils.