Chocolate-Tipped Butter Cookies

1 cup butter, softened
1/2 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 (6 ounce) package semisweet chocolate chips
1 tablespoon shortening
1/2 cup finely chopped pecans

Cream butter; gradually add sugar, beating until light and fluffy. stir in vanilla extract. Gradually add flour; mix well. Divide dough into sixths; cover and chill dough 1 hour.

Work with one portion of dough at a time, keeping remaining dough chilled. Shape dough into 2 1/2 x 1/2-inch sticks. Place on ungreased cookie sheets. Flatten three-quarters of each cookie lengthwise with tines of a fork to 1/4 inch thickness. Bake at 350 degrees F for 12 to 14 minutes.

Remove to wire racks to cool.

Combine chocolate chips 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 chopped pecans. Place cookies on wire racks until chocolate is firm.

Arrange cookies between layers of wax paper in an airtight container; store in a cool place.

Yield: 3 1/2 dozen.