Chocolate Dip Logs

1 cup butter

½ cup sifted confectionery sugar

1 teaspoon vanilla

2 cups flour

Thoroughly cream butter, sugar and vanilla. Gradually blend in flour. Press logs 1½ inches through a cookie press. Use the star disk. Bake at 350 degrees until browned lightly, about 15 minutes. Cool on a rack. Dunk ends of the logs in chocolate dip and cool on waxed paper.

Chocolate Dip

6 ounces semi-sweet chocolate pieces

½ teaspoon Crisco

Melt chocolate pieces and Crisco over hot water (be sure not to boil water) in the top of a double boiler. Dip each end of the log in the chocolate dip and cool on waxed paper. While chocolate is still wet, you can dip in chopped nuts or assorted sprinkles.

Cindy's Tips:

• I usually double this recipe because it doesn't make much.

• I usually use a spoon to put chocolate on just the front of the cookie, otherwise they are too fat and you won't have enough chocolate.

• It is very important not to boil the water, or let any water get in the chocolate. This will cause the chocolate to separate.

• You can use chocolate melts instead simply microwave.

• If you can not find the star disk for the cookie gun, you can use a pastry bag with a large star attachment to get the ridged effect on the cookie.