Chocolate-Mint Thumbprints

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3/4 cup Dark chocolate chips
  • 16 drops Food color, green
  • 2 1/4 cups Gold medal all-purpose flour
  • 1 1/2 tsp Peppermint extract
  • 1 cup Powdered sugar
  • 18 Rectangular creme de menthe chocolate candies, thin
  • 1/4 tsp Salt

• Dairy

  • 1 3/16 cup Butter
  • 3 tbsp Whipping cream

Found on bettycrocker.com

Description

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 Gold Medal™ 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 thin rectangular crème de menthe chocolate candies, unwrapped, cut in half diagonally

Directions

• 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• 2 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.
• 3 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.
• 4 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.
• 5 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.

Nutrition