Dede's Pecan Butter Cookies

1 lb         unsalted butter at room temperature
1 cup       light brown sugar
1 ½ tsp    vanilla
4 cups     sifted flour
1 tsp.       Salt
2 cups      pecans, toasted and chopped
4 oz          bitter chocolate, chopped – Dede uses Hershey’s -                  Special Dark Chocolate
2 tbsp     unsalted butter, cut in small pieces 

1. Make dough:  beat butter and sugar in large bowl of mixer on medium speed until well blended.  Add vanilla.  Combine flour and salt and add to butter mixture.  Beat until combined and stir in nuts.  Divide in 4 equal parts and wrap each in plastic wrap and refrigerate at least 2 hours.  Now roll into logs and refrigerate at least 2 hours.  Can freeze at this point up to 2 months. 
2. Heat oven to 350 F.  Line 2 pans with parchment paper.  Slice cookies ¼” thick and place an inch apart in pans.  Bake about 15 minutes till golden.  Cool on wire racks.
3. Melt chocolate and butter and dip cooled cookies in and lay on rack to dry.
4. Keep in airtight container for freshness.  Place cookies between wax paper to keep chocolate from sticking. 

~ Sent by Patsy Wynn and submitted by Dede Boedeker