Yield: about 4 dozen

Cookies
- 1 1/2 sticks (3/4 cup) salted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup (packed) light brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour

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

Directions:

1. In a medium bowl, cream butter using an electric mixer set at medium speed. Add powdered and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined.

2. Gather dough into a ball and flatten into a disk. Wrap dough tightly in plastic wrap or place in plastic bad. Refrigerate for 1 hour.

4. 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 15 to 16 minutes, being careful not to let the cookies brown. Transfer cookies at once to a cool, flat surface with a spatula.

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



















Notes: Made at the cottage with katie. We used new pastry cloth with cover for roller. It worked very well. We brought some to simon and david's for boxing day dinner

Adapted from: Mrs. Field's Cookies Book