1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 ½ teaspoons peppermint extract
2 egg yolks
8 drops green food coloring (more if you want deeper color)
2 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
For the filling:
¾ cup dark chocolate chips
3 tablespoons whipping cream
3 tablespoons unsalted butter
18 Andes mints, unwrapped and cut in half diagonally
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
In a large bowl, beat butter and confectioners' sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food coloring until blended.
In a small bowl, whisk together flour, baking powder and salt. On low speed, add flour mixture to moist mixture until well blended.
Shape dough into 1-inch balls; place 2 inches apart on cookie sheets lined with parchment paper. Using handle end of wooden spoon, press a deep well into the center of each cookie.
Bake 10 to 12 minutes, or until set. Reshape wells with handle end of wooden spoon. Cool 2 minutes, then remove from baking sheets to cooling rack. Cool completely, about 15 minutes.
In a medium microwavable bowl, microwave chocolate chips, cream and butter on high for 1 minute, stirring frequently, until chocolate is melted and mixture is smooth.
Fill each cookie well with about 1 teaspoon chocolate mixture. Garnish with candy pieces. Let stand about 1 hour until chocolate is set.
Yield: Makes about 3 dozen.
TIMES TESTING NOTE: We put the filling in a plastic bag, cut off a corner and filled the cookies.
Submitted by Jeannie Newman, Holiday