Directions

1. Cream together until light and fluffy:
   Butter
   Sugar

2. Beat in:
   Egg
   Vanilla extract

3. Whisk together then mix in:
   Flour
   Salt

4. Mix in:
   Chocolate Covered Coffee Beans

5. Stir just until all ingredients are well blended. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookies sheets, then transfer to a wire rack to cool completely.
6. To decorate cookies, spoon a generous tablespoonful of glaze onto each cookie, then use a metal spatula to gently push and spread the glaze just up to the edges of the cookie. Hold the cookie level and gently shake it back and forth a few times to help distribute the glaze. Let the chocolate glaze set, then gently melt about 2 ounces of chopped white chocolate and pipe a pattern on the surface of the cookies.
7. TIP: Parchment paper makes a great disposable cone to hold the white chocolate
8. visit http://www.chow.com/stories/11739 for a good video that shows you have to make a parchment cone.

Chocolate Glaze

1. Using chopped chocolate will give the glaze a better texture and shine, but you can substitute chocolate chips in a pinch. Store in the refrigerator and reheat gently in the microwave to make it pourable.

2. Place in a small sauce pan and scald over medium heat:
   1 cup heavy cream

3. Turn off the burner and add:
   1 1/2 cups finely chopped semi-sweet chocolate
   1 tablespoon light corn syrup

4. Let sit 5 minutes. Stir to blend. (If using chocolate chips, you may need to continued to heat over low heat and stir to melt completely.) The glaze should be the etexture of thick pudding. Cool until just slightly warm before spreading on cookies.

   Enjoy!