Chocolate-Glazed Shortbread Cookies
Source: Mrs. Fields Cookie Book
Makes: 48

Shortbread
1 1/2 cups butter -- softened
1 cup confectioners' sugar
1 tablespoon vanilla extract
3 cups flour

Chocolate Glaze
1/4 cup heavy cream
6 ounces semisweet chocolate chips
2 teaspoons light corn syrup

Preheat oven to 325 degrees.

Blend butter until smooth in a large bowl using an electric mixer set at medium speed. Slowly blend in the confectioners' sugar. Scrape down the sides of the bowl, then add vanilla extract and combine thoroughly. Add flour and mix at low speed until well blended.

Divide dough into two roughly equal pieces. Flatten each piece into a disk and wrap in plastic wrap. Refrigerate until firm, about 1 1/2 hours.

On a floured board using a floured rolling pin, roll out disks to 1/8-inch thickness. Turn dough often to prevent sticking. Cut cookies with flour-dipped cookie cutters. Bake on ungreased cookie sheets for 16-18 minutes, being careful not to let the cookies brown. Transfer cookies immediately to a cool, flat surface with a spatula.

To prepare the chocolate glaze:
Heat cream in a small saucepan until scalded; remove from heat. Stir in chocolate chips and corn syrup, cover, and let stand for 15 min. With a small wire whisk or wooden spoon gently mix glaze until smooth, being careful not to create bubbles in the chocolate.

Dip whole or half of each cookie into glaze and transfer to a tray or cool cookie sheet covered with waxed paper. Chill cookies in refrigerator for 10 min. to set.