Do you happen to have a quick recipe for the chocolate ganache or a dark chocolate icing for dipping or drizzling over the cookies that will harden? Or can you just melt semi-sweet chocolate pieces and drizzle that? Also - when I bake butter cookies, I just sprinkle the colored sugar on the cookies, put them in the oven, and the sugar adheres to the cookie while it bakes. I've also used a small watercolor paintbrush to very lightly coat the cookies with water, sprinkle color sugar on them, and then bake. It sort of depends on how much sugar you really want on them. For me, the cookies are already sweet enough without adding too much additional sugar. But chocolate dipped cookies - now that's a different story! There can never be too much chocolate on a cookie! Hi Adele - Try as I might, I can't remember where I've stashed my drizzling chocolate recipe. It's just chocolate chips melted with some vegetable to make it drizzlable - I believe it's 1 cup chocolate chips and 2 tablespoons oil? Give it a try. Helps to refrigerate the cookies briefly after coating, to set the chocolate. Also, I'm thinking you could use shortening instead of oil, as it would set up at room temperature better- PJH

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