Combine all ingredients to form soft dough. Form into 2-inch diameter logs. Refrigerate for 3-4 hours.

Combine ingredients for filling. Form into 80-90 dime size balls. Freeze.

Remove dough from refrigerator. Cut slices corresponding to amount of chocolate balls.

Remove 10 chocolate balls from freezer (not more so that they don’t defrost while working).

Flatten a slice of dough and cover 1 chocolate ball with it. Place onto cookie sheet. Repeat until all chocolate balls are covered.

Bake at 350 degrees Fahrenheit for 18 minutes.

Place ingredients in 2-quart saucepan. Cook over low heat, stirring occasionally.

Boil for 2 minutes. Cool.

Drizzle over cookies. Drizzle can be placed in plastic bag. Prick a tiny hole in one corner and make neat design.