Suzanne Laubheimer's Version of the Famous Berger Cookies

Ingredients

COOKIES

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 3/4 cup granulated sugar (divided use)
• 1/8 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar

ICING

• 3 cups chocolate chips

Directions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Beat butter, confectioners' sugar, 1/2 cup granulated sugar and salt in a bowl until well blended. Add egg and vanilla beat until light and fluffy. sift flour, baking soda and cream of tartar and stir into creamed mixture. Chill about 2 hours.

3. 3

   Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Press to flatten with a glass buttered on the bottom and dipped in remaining 1/4 cup granulated sugar. Rebutter if necessary and dip in sugar each time. Bake 10 to 12 minutes or until light brown on the edge.

4. 4

   When cookies are cool, melt chocolate chips in a small, heavy-duty saucepan over lowest heat possible; stir. When chips begin to melt, remove from heat and stir. Return to heat for a few seconds at a time, stirring until smooth, then ice cookies.

5. 5

   Note: Don't make cookies on a damp, rainy day because it takes too long for icing to set.