Alison,This is also taken from "The Mrs.Fields,Cookie Book".

Brown Sugar Shortbread:
Yield: 2&1/2 dozen

Shortbread:
1 c.salted butter,softened
3/4 c.light brown sugar,packed
2 tsp.pure vanilla extract
2 c.all purpose flour

Topping:
1 Tbls.salted butter
1 c.(6 oz.)semisweet chocolate chips
1 c.(4oz.)pecans,finely chopped

Preheat oven to 325 degrees F.In a large bowl cream butter & sugar with an electric mixer at medium speed.Scrape down sides of bowl.Then add vanilla & flour & blend thoroughly on low speed.

Shape level tablespoons of dough into 1 " balls then form into logs, 2 " long & 1 " wide.Place on ungreased baking sheets,2 " apart.

Bake for 17-19 minutes or till cookies spread & turn a light golden brown.Transfer to a cool flat surface.

To make topping:
Melt butter & chocolate chips in a double boiler over hot(not boiling) water or in a microwave oven on high power.Stir chocolate every 30 seconds till melted.

Dip top of each cooled shortbread cookie into melted chocolate then into chopped pecans.Place cookies on waxed paper & refigerate to set.