1999 CHOCOLATE-DIPPED SHORTBREADS

1 1/2 cups butter
3/4 cup sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon salt

Dip:
1 cup semisweet chocolate chips
1 tablespoon shortening
1 1/2 cups nuts, finely chopped

Combine butter, sugar and vanilla and beat until creamy. Blend in flour and salt. Shape dough into 1-inch balls. Flatten on cookie sheet with bottom of a glass dipped into sugar. Bake 10 minutes at 350 degrees. Cool.

Melt chocolate chips and shortening in top pan of double boiler set over simmering water. Dip each cookie halfway into melted chocolate. Shake off excess, then roll in nuts.

Chill on wax-paper lined sheets for 30 minutes. Store in metal tins.

SUSAN D'ANTUONO, North Kingstown