Here is a shortbread that's a little different than most.
The recipe comes from the Yellow GWG cookbook
that our ladies Bible study group put together back in 1980.
I've been making them every Christmas since.1 1/3 cups flour
2/3 cup oatmeal
1 cup butter softened
2/3 cup brown sugar
2/3 cup fine unsweetened coconut
Mix dry ingredients and work in butter as you would for regular shortbread.
Dough will be slightly sticky.
Roll out on lightly floured surface into a rectangle about 1/4 inch thick.
Bake at 275 degrees F for about 20 minutes or until cookies are set. Remove from oven and let cool.
Using your handy dandy bench scraper, mark dough into sections and cut into logs about 1/2 inch by 2 inches. Using bench scraper or metal spatula, transfer to ungreased cookie sheets.
Dip one or both ends of each cookie into chocolate dip (melt 1 cup semi sweet chocolate chips with 3 Tbsp milk or cream over hot water until melted, stirring until smooth. If chocolate is still too thick, add a bit more hot milk.) Place on waxed paper and refrigerate until chocolate is set.
These cookies keep very well in a tightly covered container kept in a cool place. (I usually store all of my Christmas cookies and bars in the garage.)