Recipe

Step 1: Preheat oven to 325°F.

Step 2: With hand mixer or food processor, cream together shortening, sugar and vanilla until light and fluffy.

Step 3: Add flour and salt to creamed mixture and stir well. Add oats and stir to combine.

Step 4: Shape dough into “fingers” and place on ungreased cookie sheet about 2″ apart. Bake for 12-15 minutes. Remove cookie sheet from oven and cool on wire rack.

Step 5: Once cookies have cooled completely, melt chocolate in small saucepan over low heat. Add 3 tsp milk and stir to combine.

Step 6: Dip ends of cookies into chocolate, then roll in chopped nuts, if desired. Allow chocolate to cool before serving.

Makes 2 dozen cookies

For another easy shortbread recipe, try our Whipped Shortbread Cookies.