Case of the Disappearing Dough

Made this dough on Sunday.  Got around to baking on Wednesday.   I normally get 10 dozen cookies from a double batch - this year I only got 6.  The cookie theives have struck! 

Some weapons in my arsenal against broken cookies are pictured here.  The dough scooper is a life saver.  This one holds 2 tsp.  I'd prefer one half this size for this recipe though.  The humongo metal spatula lets you handle 4-5 cookies at a time.  The scooper and spatula came from a restaurant supply store.  Parchment paper prevents sticking. And a small metal strainer lets you the sift powdered sugar over the cookies, rather than rolling them in it.  This minimizes handling and saves time. 

Chocolate Dipped Creams

1 c. butter
1/2 c. powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 c. cornstarch
1 c. sifted all purpose flour

Powdered sugar for rolling
2 c. chocolate chips, melted
Sprinkles of your choice

Cream butter; add sugar gradually; add vanilla.  Sift dry ingredients together; blend into creamed mixture.  Chill 2-3 hours.  Shape into balls, triangles, crescents or bars.  Place on greased cookie sheets.  Bake at 350 for 12 minutes.  Cool; roll in powdered sugar.  Top with chocolate and sprinkles.  Allow chocolate to harden before storing.  HIDE well!  Makes 5 dozen.