Chalkboard Chocolate-Dipped Butter Cookies

Source: James Ellison, The Chalkboard, Tulsa, Oklahoma

1 cup butter plus 1 tablespoon butter
1/2 cup powdered sugar
2 cups flour
1 teaspoon vanilla extract
6 ounces chocolate (semisweet or bitter - chocolate
    blocks are best; chips may be used)

Heat oven to 350 degrees F.

Cream 1 cup of butter, then add sugar and beat until fluffy. Add vanilla extract, then flour, little by little. Shape into 2 x 1/2-inch batons, then place on ungreased cookie sheets. Flatten with a fork (leaving impression on dough) to 1/4-inch. Bake 12 to 14 minutes.

Remove to wire racks to cool.

While cookies cool, combine chocolate and remaining butter in a double boiler melting over low heat, stirring every few minutes. When fully melted, remove from heat, but leave over the water. Dip one end of cookie halfway into chocolate, let drip over chocolate for a few seconds, then place back on wire rack to set chocolate. Repeat for rest of cookies. When cookies are set, they keep well in an airtight container between layers of wax paper.