Chocolate Mint Thumbprints

By awright0511

Ingredients

• Cookies
• 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
• Mint Filling
• 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

Details

Servings 4

Preparation

Step 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.
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.
Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
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.
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.