Ingredients
1 cup butter (2 sticks)
1 cup Sugar
2 Large eggs
2 tsp vanilla
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans
1 cup semisweet choc chips
Preparation
beat butter and sugar with a medium speed mixer until creamy and light yellow (about 3 min). Beat in eggs and vanilla.
When blended, add flour mixed with baking powder and salt about one third at a time, blending between additions. Fold in pecans.
Divide dough in half, roll into logs and place each log on a sheet of plastic wrap or waxed paper. Pop in the fridge to chill for at least 2 hours.
Heat oven to 375. Remove one log from the fridge at a time. Unwrap and cut into 1/4" slices.
Put the cookies on nonstick cookie sheets and bake 8 - 10 minutes until golden brown on the edges. Let cool.
Melt chocolate and dip cookies. Place on wax paper and chill. Cookies will peel off wax paper.
