Mint Chocolate Thumbprint Cookies {#BloggersForSandyHook}
makes about 3 dozen cookies
Ingredients
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
Method
Preheat oven to 350. Line a cookie sheet with parchment paper or a silicone mat and set aside.
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.
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.
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 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.
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.