Ingredients

• 12 tablespoons butter, softened
• 1/4 cup dutch process cocoa
• 1 cup confectioners' sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 2 cups confectioners' sugar, sifted
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract

Instructions

1. Place all cookie dough ingredients in bowl of your mixer.

2. Beat on medium speed until a soft, smooth dough is formed.

3. Remove from bowl, shape into a 3/4" thick disc.

4. Wrap well in plastic wrap and chill for 30 minutes, or as long as overnight.

5. Preheat oven to 350, line two baking sheets with parchment paper.

6. Shape dough into small balls, about the size of a large gumball (a teaspoon cookie scoop will help).

7. Bake for 7-10 minutes.

8. Watch cookies carefully to avoid scorching bottoms.

9. Remove cookies from oven and allow to cool slightly on pans while you prepare glaze.

10. For glaze, blend the sifted confectioners sugar with heavy cream and vanilla.

11. Glaze will be thick, almost icing consistency.

12. Using a teaspoon, portion glaze over barely warm cookies.

13. You can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well.

14. Top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles. Store any leftovers at room temperature for up to a week.