1/2 cup (1 stick) butter
1/3 cup sifted confectioners' sugar
1 egg yolk
1 tsp. vanilla
1 cup plus 2 tbsp. all-purpose flour
granulated sugar, for rolling

Cream butter. Gradually add sifted confectioners’ sugar, creaming well. Add egg yolk and vanilla. Beat well.

Blend in sifted flour. Chill dough if desired for easier handling.

Preheat oven to 400°F.

Shape dough, a rounded teaspoonful at a time, by rolling between hands into strips about 3-inches long. Taper at one end and curve to look like a horn. Roll in sugar.

Place on ungreased baking sheet. Flatten slightly.

Bake at 400°F for 8 to 10 minutes. Remove from baking sheets immediately and cool on wire racks.

Dip larger end of each cookie in Chocolate Coating (see below). Let stand until chocolate hardens, then store in tightly covered container.

Makes about 2 dozen cookies.

CHOCOLATE COATING:

1/4 cup semi-sweet chocolate chips
1 tbsp. cream

Melt chocolate chips with cream over hot water (Double Boiler). Stir until smooth.