Ingredients
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
Preparation
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.
