Shortbread dipped in Chocolate and Pecans

I needed to bake today, but I wanted to make a small amount of something. This recipe (the shortbread part) is adapted from Cooking Light Magazine (may 2008) which is where I get a lot of my inspiration. This makes only 16 cookies, which is nice for a small gathering or treats for a few days around the house. Plus, I love shortbread!


Shortbread dipped in Chocolate and Pecans

1 c flour
1/4 c sugar
Dash of salt
5 tbsp butter, softened
2 tbsp milk (fat free)
1 tsp vanilla extract
Chocolate wafters
Chopped pecans
Cooking spray

1. Mix the flour, sugar, and salt in a bowl.
2. Using a beater, whip the butter until it is soft (or if you're me, still waiting for someone to get your beater off your registry, stir it a little and it will still work, just not be so fluffy).
3. Add butter to flour mixture. Add milk and vanilla extract. Form into a soft dough.
4. Place dough onto plastic wrap, form into 4" circle.
5. Wrap dough and place in fridge for 30 minutes to chill.
6. Preheat oven to 350
7. Remove dough from fridge, unwrap and place a second piece of plastic wrap on the top.
8. Roll dough to 8" circle.
9. Spray cooking sheet with a good layer of spray, move dough onto cooking sheet.
10. Cut dough in 16 wedges. NOTE: Do not cut all the way though, but rather score the dough into 16 wedges. Use a fork to poke holes in each of the 16 pieces.
    
11. Bake 20 minutes until golden brown. Remove from oven and allow to cool completely.
12. Once cooled, melt the chocolate wafers in a bowl in the microwave or using a double boiler.
    
13. Dip each wedge into the chocolate, the sprinkle with chopped pecans. Place cookies onto wax paper, allow to cool for 30 minutes or until the chocolate is shiny.

Enjoy!