Title: Chocolate Glazed Shortbread Cookies
Categories: Cookie
Yield: 48 Servings

		Shortbread-
1 1/2	c	Salted butter;softened
1	c	Powdered sugar
1	tb	Pure vanilla extract
3	c	All-purpose flour
		Chocolate Glaze
1/4	c	Heavy cream
6	oz	Semisweet chocolate chips
2	ts	Light corn syrup

Preheat oven to 325 degrees. Blend butter until smooth in a large bowl till smooth with electric mixer set on medium speed. Slowly blend in the sugar. Scrape down the sides of the bowl, then add vanilla 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" thickness. Turn dough often to prevent sticking. Cut cookies with flour-dipped cutters. Bake on ungreased cookie sheets for 16-18 minutes, being careful not to let the cookies brown. (It only took 15 minutes in my oven). Transfer to a cool surface with spatula.

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 minutes. With small wire whisk or wooden spoon gently mix the glaze until smooth, being careful not to create bubbles in the mix. Dip half the cookie in the glaze and transfer to a tray or cool cookie sheet covered with waxed paper. Chill cookies in refrigerator for 10 minutes to set.

**I found that 1/8" was too thin and the cookies broke. I rolled them out to about 1/4" . The cooking time was the same - about 15 minutes.

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