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Chocolate Mint Thumbprints Recipe

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This recipe for Chocolate Mint Thumbprints, by , is from The Mizic Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Momma Mizic

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
1 cup powdered sugar
1-1/2 tsp. peppermint extract
2 egg yolks
16 drops green food color
2-1/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup dark chocolate chips
3 tbsp. whipping cream
3 tbsp. butter
18 thin rectangular crème de menthe chocolate candies (Andies), unwrapped, cut in half diagonally.

Directions:
Directions:
Heat oven to 350ºF. 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 coloring until blended. On low speed, beat in flour, baking powder and salt.

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.

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.

In medium microwaveable bowl, microwave chocolate chips, cream and 3 tbsp. butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 tsp. chocolate mixture; ganish with candy piece. Let stand about 1 hour until chocolate is set.

 

 

 

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