Thursday, January 18, 2018
Cooking

Christmas cookies: Chocolate Mint Thumbprints

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.

Freezeworthy: No.

TIMES TESTING NOTE: We put the filling in a plastic bag, cut off a corner and filled the cookies.

Submitted by Jeannie Newman, Holiday

Mazzaro's Italian Market

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