1/2 cup butter softened
1/3 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
2/3 cups Ghirardelli Sweet Ground Chocolate
1/2 tsp. baking powder
1/4 tsp. salt
(this makes a small batch. I double or triple this recipe!)
Glaze:
1/2 cup Ghirardelli Sweet Ground Chocolate
2 Tbsp. butter
2/3 Tbsp. water
1/2 tsp. vanilla
3/4 cup powdered sugar
(chips or sprinkles for decoration if desired)
In large bowl, beat butter, sugar, egg, and vanilla until well blended. Add (combined) flour, chocolate, baking powder, salt, and mix well. Cover and chill about one hour.
On lightly floured surface, roll dough to 1/4 inch thickness. Cut into desired shapes. Bake on ungreased, parchment lined cookie sheets at 325 degrees for 5 to 7 minutes until just set.
Glaze - melt butter over low heat. Remove. Add chocolate, 2 Tbsp. water, stir till smooth. Add vanilla. Gradually add powdered sugar, stirring till smooth. Add more water to desired consistency if unsatisfied.
(Linda Horton's recipe from Janet Carpenter)
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