- 1 Cup California raisins
- 1 Cup pecans
- 1 Cup butter or margarine, softened
- 1/3 Cup sugar
- 2 Teaspoons brandy (optional)
- 2 Teaspoons vanilla
- 1/2 Teaspoon salt
- 2 Cups flour
- 1 Package (6 ounces) semisweet chocolate pieces
- 3 Tablespoons shortening
Finely chop raisins and pecans. In a large bowl, thoroughly blend butter and sugar. Beat in brandy, vanilla and salt. Stir in raisins, nuts and flour. On a lightly floured board, roll dough into 72 logs, each about 1/2 inch in diameter and 2 1/2 inches long. Bake on ungreased baking sheet at 325°F for 15 to 20 minutes (cookies do not brown). Cool.
Meanwhile, melt chocolate and shortening over boiling water, blending thoroughly. When cookies have cooled, dip one end into melted chocolate. Place on wire rack to set.