|
| 1/2 | cup granulated sugar |
| 1 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1 | egg yolk |
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1/4 | cup unsweetened baking cocoa |
|
| 1/4 | cup butter or margarine, softened |
| 1 | cup powdered sugar |
| 1 | tablespoon milk |
| 1/4 | teaspoon peppermint extract |
| 2 | drops green food color |
| 1/4 | cup semisweet chocolate chips |
| 1/4 | teaspoon shortening |
| 1. | Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat granulated 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. |
| 2. | Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball. |
| 3. | Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. |
| 4. | 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 teaspoon filling into each cookie. |
| 5. | Place chocolate chips and shortening in small resealable food-storage plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour or until chocolate is set. |
| Cool on cookie sheet 1 minute before removing. |
|
| Tint the cookie filling pink, and sprinkle with crushed red and white hard peppermint candies. |
Nutrition Information:
80 ( 50); 5g ( 2 1/2g, 0g); 15mg; 30mg; 8g ( 0g, 5g); 0g 4%; 0%; 0%; 0% 1/2 ; 0 ; 0 ; 1 1/2