Chocolate Rum Glaze For Cookies 4 oz bittersweet chocolate
6 tbsp Butter
1 tbsp light corn syrup
1 tbsp dark rum (optional)
In heavy saucepan on low heat, melt broken chocolate with
butter,
stirring constantly until smooth. Remove from heat. Stir in
corn syrup and rum. Place cookies on a rack over tray to catch
excess glaze.
Spread a very thin layer of glaze over top and sides.
Chill 15 minutes to firm glaze. Reheat remaining glaze to thin
and pour over top again. When glaze is firm, remove cookies
from rack to large plate. Decorate if desired. For shiny
glaze, store cookies at room temperature until serving time.
