1 c. butter
2 c. flour
1/2 c. confectioners' sugar
1 tsp. vanilla

FROSTING:

1 (6 oz.) bag semi-sweet chocolate chips
1 tbsp. butter
1/2 c. pecans, chopped fine

Cream butter, flour, sugar, and vanilla. Blend well. Using 1 teaspoonful of dough, shape into logs. Bake at 350 degrees for 10 to 13 minutes. Remove from cookie sheet while warm. Cool thoroughly. Melt chocolate chips and butter in top of double boiler over hot water. Dip 1 end or both of each cookie. Sprinkle with nuts on chocolate. Refrigerate until firm.