Sunday, December 18, 2011
A couple weeks ago my son Dale asked Rebekah and Lisa-Noel if they would kindly bake some cookies for a holiday party he and his partner Brad were having, and the good sisters they are, they said "yes." Bekah actually did all the cookies herself (Lisa-Noel claims she gets bored doing cookies- cakes suit her better!) and she chose this recipe, another new one for us this season.
Apparently the cookie was well received by their guests, so I thought I would bake a batch myself today. After first going to the grocery store this morning (we were all out of eggs....that rarely happens at our house), then making a trip to Christkindlmart in Bethlehem (love that quaint holiday market!), next going to the new outlet shops at the Sands Casino, then getting home and making a raspberry pie for my son Chad's birthday dinner...... late this afternoon I finally made these cookies. Whewww... a very busy day!
I like these cookies. Mint and chocolate are a winning combination, and these are less sweet than I expected. The base is not chewy, but drier- crumbly, yet tasty. The minty frosting compliments the chocolatey base well. I would make these again.
1/2 cup granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg yolk
1 1/2 cups Gold Medal® all-purpose flour
1/4 cup unsweetened baking cocoa
1/4 cup butter or margarine, softened
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
2 drops green food color
1/4 cup semisweet chocolate chips
1/4 teaspoon shortening
Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat granulated 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 index finger or thumb, make indentation in center of each ball.
Bake 7 to 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 teaspoon filling into each cookie.
Place chocolate chips and shortening in small resealable food-storage plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour or until chocolate is set.
Like most women I play a variety of roles, all of which I love. Mom of six great kids, lover of food magazines and baking, gardener, photographer, and in recent years, especially, writer. Writing is enabling me to find my truest self, and inspire others to do the same. I am also a deeply spiritual person who sees God through the lens of Christianity, though I am open to learning from many different faith backgrounds.