Chocolate Chip Shortbread Cookies II

Ingredients

• 2 cups butter, softened
• 2 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 cup chopped pecans, toasted
• 3 tablespoons confectioners’ sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.

Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.