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
Chopped nuts, candy sprinkles (for decorations)

In 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 stiff dough forms. Chill dough 30 minutes. Shape into 1 inch balls. Roll each into a 3 1/2 inch long roll. Curve to make crescents. Place 2 inches apart on lightly greased cookie sheet. Bake in 350 degree oven 10 minutes or until lightly golden and set. Cool before removing from sheet. When cool, prepare Chocolate Glaze and dip one end of cookie in glaze and then in sprinkles or nuts. Refrigerate until chocolate is set. Makes about 3 dozen.

CHOCOLATE GLAZE:

1 (6 oz.) pkg. semi-sweet chocolate pieces
1/4 c. butter
2 tbsp. heavy cream

In top of boiler, over hot not 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. If glaze becomes too firm, replace over hot water to soften. Makes 1 cup.