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Prep 1hr45min
Total1hr45min
Servings36
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Ingredients
Cookies
1
cup granulated sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
2
oz unsweetened baking chocolate, melted, cooled
1
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
Peppermint Frosting
2 1/2
cups powdered sugar
1/4
cup butter or margarine, softened
3
tablespoons milk
1/2
teaspoon peppermint extract
Garnish
1/4
cup butter or margarine
2
tablespoons corn syrup
1
cup semisweet chocolate chips (6 oz)
Crushed round hard peppermint candies, if desired
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Steps
1
Heat oven to 375°F. In large bowl, beat granulated sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
2
Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart. Press each with greased bottom of drinking glass dipped into sugar until about 1/4 inch thick.
3
Bake about 8 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4
In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over each cookie to within 1/4 inch of edge.
5
In 1-quart saucepan, melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.
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Make short work of crushing hard peppermint candies by placing them in a large food-storage plastic bag, chilling in the freezer, then lightly pounding candies inside the bag with the smooth side of a meat mallet or a small pot.
Use a spring-handled ice cream scoop to drop the dough onto the cookie sheet. Cookies will be the same size so they'll bake evenly.
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