Mini Chocolate Chip Dipped Shortbread Sticks
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 cup flour
1 cup semi-sweet mini chocolate chips, divided
1 1/2 teaspoons oil
Preheat Wolf oven in BAKE at 350°F. Beat butter, sugar and vanilla in large mixing bowl with electric mixer until blended. On low speed, beat in flour until blended. Stir in 1/2 cup chips. Divide dough in half. Roll each half into a 3-inch wide rectangle, 3/8-inch thick. Cut dough into 1/2-inch wide sticks. Place on lightly greased baking sheets. Twist each stick. Bake about 15 minutes, or until golden brown. Remove to wire racks to cool. In small saucepan, melt remaining chocolate chips and oil on very low heat. Dip 3/4-inch of one end of each cookie stick into chocolate. Place on waxed paper-lined baking sheet. Refrigerate in Sub-Zero refrigerator until firm.
Makes 5 to 6 dozen cookie sticks.
Add Orange liqueur or orange rind to dough or chocolate.