First thing in the a.m., I took the dough out of the fridge; it will probably be room temperature in a few hours. Work station #2 . . .
SOMEdog thinks I don't see her hiding under the table . . .
A bit o' practice, to determine the pressure needed . . .
Too little & too much . . .	. . . just right . . .
Multi-colored trees, as the store was out of green sugar sprinkles . . . . . . and really far apart, as I thought they would rise. They didn't
Closer together . . . The dough was getting too warm, so I put it back in the fridge; Neal went out to run some errands, and I finished the rest . . . You've heard of Clifford the Big Red Dog, right? Well, here are my versions . . . Fat Big Red Dog, Thin Big Red Dog, Blobby Big Red Dog . . .
. . . and, of course, a small white dog, RicoBadBoy . . .
Before you start putting the ingredients together, you will have to decide: Do you want hard cookies that look good, but don't have the mouth feel? OR do you want cookies that may not hold their shape, but have WONDERFUL mouth feel? If the fomer, use SALTED butter and omit the salt in the recipe; if the latter, use UNSALTED butter and a pinch of salt. Your choice.
THE ORIGINAL RECIPE right THE DOUBLED RECIPE below Instructions are the same for both recipes.

CHOCOLATE-DIPPED CREAMS HERE