Well we're closing in on the finish line here. We've officially got all of our Christmas preparations ready. Now to sit back and relax. And make more cookies of course.
Chocolate Mint Thumbprints
1 cup butter, softened
1 cup powdered sugar
1 1/2 teaspoons peppermint extract
2 egg yolks
green food coloring
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dark chocolate chips
3 tablespoons whipping cream
3 tablespoons butter
18 thin rectangular chocolate mints (Andes)cut in half diagonally
Heat oven to 350, Line cookie sheets with parchment paper.
In a large bowl, beat 1 cup butter and the powdered sugar with an electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food coloring until blended. On low speed beat in flour, baking powder and salt.
Shape dough into 1 inch balls; place 2 inches apart on cookie sheets. Using the end of the handle of a wooden spoon, press a deep well into the center of each cookie.
Bake 10-12 minutes or until set. Reshape wells with end of handle of wooden spoon again. Cool 2 minutes and then gently remove them to cooling racks. Cool completely.
In a medium microwavable bowl, microwave chocolate chips, whipping cream and the 3 tablespoons of butter on high for 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon of chocolate mixture and garnish with with the thin mint. Let stand about 1 hour until chocolate is set.