Frosted Shortbreads


1 cup sweet butter
3/4 cup confectioners' sugar
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
6 ounces semi-sweet chocolate ("I use chips.")


Cream butter, sugar, and vanilla. Gently stir in flour mixed with salt to make a fairly stiff dough. Chill. Roll ¼-inch thick on a floured cloth or waxed paper. Cut in 2- or 3-inch rounds with a scalloped cutter. Bake on an ungreased cookie sheet for 20 to 25 minutes at 300 degrees F. Cookies should be firm but not brown. Cool on a rack. Melt the chocolate over hot water. Dip one end of each cookie into the chocolate, and chill briefly to harden. Store in an airtight container.


Makes about 3 dozen.

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