COOKIES:

1 c. butter, softened
3/4 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 pkg. (6 oz.) semi-sweet chocolate chips, melted
3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt

ICING:

1 c. plus 2 tbsp. confectioners' sugar, sifted
3 tbsp. milk
Gold petal dust (available at gourmet food stores)

For cookies, preheat oven to 300 degrees. In a large bowl, cream butter and sugar until fluffy. Add egg and vanilla; beat until smooth. Stir in chocolate. In a medium bowl, sift together flour, cinnamon and salt. Add dry ingredients to chocolate mixture; knead in bowl until a soft dough forms.

On a lightly floured surface, use a floured rolling pin to roll out dough to 1/4 inch thickness. Use star-shaped cookie cutters to cut out cookies. Transfer to a greased baking sheet. Bake 15 to 20 minutes or until firm.

For icing, stir sugar and milk together in a medium bowl until smooth. Spread icing on 1/2 of the cookies; allow icing to harden. Use a small paintbrush to apply petal dust to tops of all cookies. Store in an airtight container.

Makes about 7 dozen 1 1/2 to 2 1/2 inch cookies.