Special thanks to: MK, Cornwall on Hudson, NY Servings: 20 Directions: 2 sticks of unsalted butter 2 teaspoons of vanilla extract 1/2 cup finely chopped Surratt Farms pecans 1/3 cup confectioners’ sugar combine above ingredients in blender until incorporated and fluffy. add: 2 cups of unbleached flour blend until incorporated and dough is firm scoop dough by large teaspoons and form into a log about 2" long by rolling dough between the palms of your hands. Place on large cookie sheet about 2 inches apart. (usually can get entire batch on one sheet 5 across and 4 or rows down for a total of 20-25 cookies) Bake at 350 degrees for approximately 18-22 minute or until bottoms of cookies are a golden brown. cool completely on cookie rack While cookies are colling, melt one bag of semi sweet OR milk chocolate chips in a bouble boiler. Take each cookie and dunk each end into the chocolate. Place cookies on wax paper. Take 1/2 cup of finely chopped pecans and sprinkle them over the ends of each cookie. Refrigerate until chocolate is firmly set. ENJOY! Special Notes: These cookies will keep in your refrigerator for 2 weeks in an air tight container, or in your freezer for 2 months. (If they last that long)