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1
Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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2
Beat in brown sugar, salt, and, if desired, pumpkin pie spice, scraping the bowl occasionally.
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3
Beat in as much of the flour as you can with the mixer.
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4
Stir in any remaining flour with a spatula or wooden spoon.
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5
Use your hands to bring dough together in a ball.
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6
Pat or roll dough into a 12x8-inch rectangle (about 1/4 inch thick) on an ungreased baking sheet.
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7
Cut the 8 inch side of the dough into eight 1-inch strips (do not separate strips).
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8
Cut each strip lengthwise into six 2-inch sections (do not separate rectangles).
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9
After cutting, there should be 24 rectangles measuring 1x2-inches.
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10
Bake for 15 minutes.
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11
Remove from oven and cut the rectangles in half to make 48 smaller cookies.
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12
Bake for an additional 10 minutes or until cookies are lightly browned and crisp.
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13
Cool on cookie sheet on a wire rack.
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14
In a small microwave-safe bowl, combine Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and shortening.
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15
Microwave on medium power (50 percent) for 1 minute.
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16
Remove and stir.
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17
If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching.
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18
Stir until smooth.
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19
Dip cookies in melted chocolate; let excess drip back into the bowl.
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20
Placed dipped cookies on waxed paper; let stand until set.
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21
Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze up to 3 months.
