Pecan Shortbread Balls and Chocolate Glaze

(Martha Stewart's) Makes about 3 dozen cookies & about 1 cup glaze.

Pecan Shortbread Balls

1    Add Peacans to creamed Butter and Sugar mixture.
2    Roll dough into 1 inch balls with your hands;
3    Chill till cold.
4    Bake at 325° Fahrenhiet until firm (about 20-25 minutes).      Allow to cool completely on wire rack, then dip cooled balls      into Chocolate Glaze.

Chocolate Glaze

1    Place 1/2 the Chocolate in top of Double Boiler, or in a bowl      over a pan of hot but not boiling water. Stir chocolate      with wooden spoon until melted, Gradually add remaining      half of Chocolate. Stirring occasionally until smooth.      Remove from heat.
2    Meanwhile, combine Sugar, Corn Syrup, and Water in a small      saucepan. Bring mixture to a boil and stir until sugar      is disolved. Remove pan from heat, whisk the sugar syrup      into the melted chocolate until smooth. Stir in Vanilla,      Keep glaze warm by setting over the pot of warm water.      Keep about 2 days in fridge. Glaze can be re-warmed in      a hot-water bath.

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Great Food From the Kitchen of D & L Whiteman