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Category   Desserts - Breads
Sub Category   None
Servings   60 cookies

1 c. oleo, softened
1/2 c. powdered sugar
1 t. vanilla
2 c. plain flour
1 - 6oz. milk chocolate morsels
1 T. shortening
1/2 c. finely-chopped pecans

Cream butter; gradually add sugar, beating until light and fluffy. Stir in vanilla. Gradually add flour to butter mixture; mix well. Shape dough into 2 1/2 x 1/2inch sticks. Place on ungreased cookie sheet. Flatten 3/4 of each cookie lengthwise with a fork to 1/4 inch thickness. Bake at 350 for 12-14 minutes. Cool before dipping.
Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water.
Dip unflattened tips of cookies in warm chocolate to coat both sides. Roll tips in finely chopped pecans. Place cookies on waxed paper until the chocolate is firm. If storing cookies, arrange between layers of waxed paper in an airtight container Store in a cool place.

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