In the bowl of your mixer fitted with the paddle attachment combine all ingredients until smooth. Add up to 1 more Tablespoon of water if needed.

Turn out dough onto a surface dusted with powdered sugar and roll to approximately 1/4 inch thickness.  If the dough is too sticky knead in some more powdered sugar 1 tablespoon at a time.

Using a 1 inch circle cutter cut into 12 candies.

Refrigerate discs for 45 minutes to 1 hour.

Melt chocolate according to package directions.Use a small spatula or knife to lift the discs then dip into chocolate. Set on parchment or wax paper. Let cool completely.