St. Patricks Day is almost here and that calls for green cookies! I have two recipes for tasty mint cookies; this first one is a lighter fluffier cookie called a Chocolate-Mint Thumbprint. They were fairly easy to make, just a bit lengthy in time and prepping. But they are oh so yummy which surely makes up for everything else. I'll share the next cookie tomorrow. Enjoy and happy cookie making :)
CHOCOLATE-MINT THUMBPRINTS
Approx. 2 Hours + 15 Minutes || Serving 36 Cookies
Ingredients
1 cup butter, softened
1 cup powdered sugar
1 1/2 teaspoons peppermint extract
2 egg yolks
16 drops green food color
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dark chocolate chips
3 tablespoons whipping cream
3 tablespoons butter
18 crème de menthe (Andes Mints) chocolate candies, unwrapped, cut in half diagonally
Directions
1.) Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color until blended. On low speed, beat in flour, baking powder and salt.
2.) Shape dough into 1-inch balls; place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.
3.) Bake 10 to 12 minutes or until set. Reshape wells with end of handle of wooden spoon. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4.) In medium microwavable bowl, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with candy piece. Let stand about 1 hour until chocolate is set.
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Betty Crocker's Chocolate-Mint Thumbprints
From my recipe book but also
here
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