1 1/2 cups (3 sticks) butter, at room temperature
3/4 cup confectioners' sugar
3 cups all-purpose flour (approx.)

Knead butter, confectioners' sugar and flour together in a bowl. Pinch off and make a small ball, flatten with your fingers to 1/4-inch thick.

Bake on ungreased cookie sheet at 375°F for 5 to 7 minutes or until very lightly colored, almost as white as when they first went in the oven. Cool completely then glaze.

Chocolate Glaze:

1 (6 oz ) pkg. semi sweet chocolate chips
1 tsp. shortening (Crisco)

Set a bowl in hot water or use a double boiler. Blend chips and shortening together until completely melted. Dip one side of cookie in glaze or use side of spoon and swirl chocolate over entire cookie. I use a fork dip the tines in the glaze and drizzle on cookie to make lines across. Which ever way you prefer it does not effect the taste of the cookie.

Tip: If you put the cookies in the refrigerator for 10 minutes or longer the glaze hardens quickly so cookies can be stacked. MAKE SURE before you stack the glaze is hard.

Submitted by: JMC