From the Kitchen of the Craig Family
1 c. butter, softened
� c. confectioners� sugar
1 tsp. vanilla extract
2 c. all-purpose flour
� c. mini semisweet chocolate chips
Glaze:
� c. mini semisweet chocolate chips
2 tsp. vegetable shortening
Beat butter, sugar and vanilla in large mixer bowl at medium-high speed until light and fluffy. With mixer on low speed, gradually beat in flour just until blended. Stir in chips. Divide dough in half and flatten into disks. Wrap and refrigerate 2 hours or overnight until firm.
Heat oven to 350�. Grease 2 large cookie sheets. On a light floured surface, roll rounded teaspoonfuls of dough into 2� inch long sticks. (Keep remaining dough refrigerated.) Arrange sticks 2 inches apart on prepared cookie sheets. Freeze 10 minutes. Bake 12 minutes until edges are golden. Let cookies cool on pans 2 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.
To make the glaze, melt chips in small microwaveproof bowl on High 1 to 2 minutes; stir until smooth. Stir in shortening until melted. Dip both ends of cookies into chocolate; place on wax paper. Let stand until chocolate is set, approximately 30 minutes.
Makes 4� dozen
Recipe Note: One of our favorite Christmas cookies.