Chocolate-Mint Thumbprints Recipe #140735
These are definately going to be on my christmas cookie tray this year! This recipe comes from a brand name baking magazine.
by Courtly
39 min | 30 min prep
SERVES 48
Cookies
- 1/2 cup sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1 egg yolk
- 1 1/2 cups flour
- 1/4 cup baking cocoa
Mint Filling
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon peppermint extract
- 2 drops green food coloring
- 1/4 cup semi-sweet chocolate chips
- 1/4 teaspoon shortening
- Heat oven to 375. In large bowl, beat sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
- Shape dough by rounded teaspoonfuls into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. With inxes finger or thumb, make indentation in center of each ball.
- Bake 7-9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 t. filling into each cookie.
- Melt the chocolate chips and shortening, and drizzle over the tops of each cookie.
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5 stars