Sunday, December 18, 2011

Chocolate-Mint Thumbprints

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.

Chocolate-Mint Thumbprints

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

Mint Filling

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.

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