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Ingredients
| granulated sugar: 1/2 cup |
| salted butter: 1 cup (softened) |
| vanilla extract: 1 tsp |
| eggs: 1 (yolk) |
| all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| salted butter: 1/4 cup (softened) |
| powdered sugar (unsifted): 1 cup |
| 2% milk: 1 Tbl |
| peppermint extract: 1/4 tsp |
| green food coloring: 2 drops |
| semisweet chocolate chips (chips): 1/4 cup |
| multipurpose shortening: 1/4 tsp |
Chocolate-Mint Thumbprints
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
9 min -
Servings
48 serving(s)
Tags
- 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.