Pinwheel Cabin

Chocolate-Dipped Shortbread

3 sticks softened unsalted butter

3/4 cup cane sugar

1 teaspoon vanilla extract

3 cups flour

1 teaspoon salt

1 cup chocolate chips

1 tablespoon shortening

1 1/2 cups finely chopped walnuts, pecans or pistachios

Cream together butter, sugar and vanilla. Add flour and salt. Mix well. Shape into 1-inch balls. Place on cookie sheets and flatten with the bottom of a glass dipped in sugar. Bake at 350 for 10 minutes. Cool completely. Melt the chocolate chips and shortening in a double boiler over hot water, stirring until blended. Dip each cookie halfway into the chocolate, dip into the nuts and place on parchment paper. Refrigerate until the chocolate is set. Makes 5 dozen, unless you tasted a few while you were making them.