Mint Chocolate Thumbprint Cookies {#BloggersForSandyHook}
makes about 3 dozen cookies
For the Cookies:
  • ½ cup granulated sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 1½ cups all-purpose flour
  • ¼ cup unsweetened baking cocoa
For the Filling:
  • ¼ cup butter or margarine, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • ¼ teaspoon peppermint extract
  • 2 drops green or red food color
  • sprinkles
  • ¼ cup semisweet chocolate chips
  • ¼ teaspoon shortening
  1. Preheat oven to 350. Line a cookie sheet with parchment paper or a silicone mat and set aside.
  2. Beat granulated sugar, 1 cup butter and the vanilla with electric mixer on medium speed in a large bowl until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
  3. Shape dough by rounded teaspoonfuls into 1-inch balls. On your prepared cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball.
  4. Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  5. In small bowl, beat ¼ 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 ½ teaspoon filling into each cookie.
  6. 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. Decorate with sprinkles, if desired. Let stand about 1 hour or until chocolate is set.
recipe from Betty Crocker
Recipe by Kitchen Meets Girl at