"A grandchild old enough to handle a cookie press can master these 'S' shaped cookies in an afternoon. Smaller children love to dip the cookies in chocolate," said the Reluctant Grandmother, "I do not love cleaning up after them, however."
1 cup cool butter, cut into chunks
1/2 cup sugar
1 egg, well beaten
2 1/2 cups flour
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup toasted, ground pecans
1. Preheat the oven to 375 degrees F. Cream together the butter and sugar. Add the egg, flour and salt. Stir well to combine. Line a cookie sheet with parchment paper. Using a cookie press with the star design, press dough onto the sheet in an "S" shape about 1 1/2 inches long. Repeat, placing cookies 2 inches apart. Bake until the edges are barely golden, 8 to 10 minutes. Transfer to a rack to cool.
2. In a double boiler, melt the chocolate chips. Dip one end of each cookie into the chocolate and then into the ground pecans. Return to the rack to dry. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.
Yield: About 64 cookies.