How to make it

  • heat oven to 375 degrees F (if using a dark or non-stick cookie sheet, heat oven to 350 degrees F).
  • In a large bowl, beat sugar, butter and vanilla with electric mixer on medium until fluffy
  • beat in egg yolk until smooth
  • beat in flour and cocoa
  • shape dough by rounded teaspoons into 1 inch balls.
  • on un-greased cookie sheet place cookie 1 inch apart
  • with index finger or thumb, make an indentation in the 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 a small bowl beat 1/4 cup butter and powdered sugar on low speed until smooth.
  • beat in milk, peppermint extract and enough food color for desired color.
  • spoon about 1/2 teaspoon filling into each cookie
  • place chocolate chips and shortening in small resealable food storage plastic bag
  • microwave on high for about 1 minute or until softened
  • gently squeeze bag until chocolate is smooth; cut of the corner of the bag .
  • squeeze bag to drizzle chocolate over cookies
  • let stand about 1 hour or until chocolate is set

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