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