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DIRECTIONS

Preheat oven to 375°F. Into large bowl, measure all ingredients except glaze; with mixer at low speed, beat until just mixed. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
With cookie press fitted with 1-1/2-inch Christmas tree plate, fill cookie press cylinder with dough. Refrigerate remaining dough. Press dough shapes onto cookie sheets, about 1/2 inch apart.
Bake 12 to 15 minutes until lightly browned around edges.
With pancake turner, immediately remove to wire racks and allow to cool completely.(Wash and cool cookie sheets completely before reusing, or cookies will not have a nice shape.)
Prepare Chocolate Glaze: In a 2-quart heavy saucepan over high heat, heat sugar, light corn syrup, butter or margarine and water to a full rolling boil; boil mixture for 2 minutes then remove saucepan from heat. Into mixture in saucepan stir semisweet-chocolate pieces until pieces are melted and glaze is smooth. Keep glaze warm over low heat while dipping cooled cookies.
With fork, gently lower one cookie at a time, flat side down, into Chocolate Glaze, to allow mixture to coat back and approximately 1/8 inch up sides of each of the cookies.
Carefully lift cookie out and allow excess glaze to drain off. Place cookies chocolate side up on wire racks to allow glaze to cool and harden. Store in a tightly covered container.
Dipping in chocolate: With fork, lower cookie flat side down into glaze to coat one side; lift out; allow excess to drain off.
Hardening the glaze: Carefully place each cookie, chocolate side up, on a wire rack. Leave until glaze is completely hard.