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|CHOCOLATE COOKIE GLAZE|
2 (1 oz) squares Baker's semi-sweet Chocolate
1 cup sugar
2 tablespoons Karo syrup
2 tablespoons water
In a double boiler, melt chocolate with sugar, stirring until chocolate is melted and sugar has dissolved completely and the mixture is smooth and not grainy.
Dip cookies in mixture when it reaches 90°F. Alternatively, pour mixture over cookies positioned on a wire rack with a cookie sheet underneath to catch chocolate drips.
Set cookies on wire rack to harden (or wax paper). Put cookies in a cool place to harden overnight.
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