1/2 c. butter
1/2 c. sugar
1 1/2 c. unsifted all-purpose flour
1/2 c. cornstarch
2 tsp. baking powder
1/2 c. heavy cream
Chocolate glaze, candy sprinkles for decoration

In a mixing bowl with electric mixer, beat butter to soften. Gradually blend in sugar. Stir together flour, cornstarch and baking powder. Gradually add to butter mixture, mixing until smooth. Add cream and mix until dough is stiff. Chill dough for 30 minutes. Shape into 1 inch balls. Roll each into a 3 1/2 inch roll. Curve like crescents.

Place 2 inches apart on lightly greased cookie sheet. Bake at 350 degrees for 10 minutes or until lightly browned and set. Cool before removing from cookie sheet. When cool, prepare Chocolate Glaze and dip one end of the cookie in glaze and then sprinkle with shots or nuts. Refrigerate until chocolate is set.

CHOCOLATE GLAZE:

1 pkg. semi-sweet chocolate pieces
1/4 c. butter
2 tbsp. heavy cream

In top of double boiler over hot boiling water combine chocolate pieces, butter and heavy cream. Stir until chocolate and butter melt and mixture is blended. Remove from hot water and let stand 5 minutes before using.