Chocolate-Mint Thumbprints

 


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

Steps

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.

Comments

Post a Comment

Popular posts from this blog

Brownie-Stuffed Chocolate Chip Cookies

Image
  Oh yes, we did make a pan of brownies just to stuff them inside chocolate chip cookies! And once you try 'em, you'll understand why. Ingredients 1 box (18.3 oz) Betty Crocker™ Chocolate Fudge Brownie Mix Water, vegetable oil and eggs called for on brownie mix box 1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Chocolate Chip 1/2 cup butter, softened 2 tablespoons Gold Medal™ all-purpose flour 1 egg Steps 1  Heat oven to 350°F. Spray bottom only of 13x9-inch pan. Make and bake brownie mix as directed on box. Cool completely in pan, about 1 hour. 2  In medium bowl, crumble a 6x3-inch rectangle of the baked brownies (about 1/2 cup, firmly packed). Shape into 20 (3/4-inch) balls; set aside. (Reserve remaining brownies for another use.) 3  Heat oven to 350°F. In large bowl, mix cookie mix, butter, flour and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Press thumb into center of each ball to form indent. Press 1 brownie ball into center of each cooki...
Read more

Chocolate-Stuffed Gingerbread Cookies

Image
  Shortcut gingerbread cookies stuffed with melty Hershey's™ chocolate make for an impressive cookie tray addition that’s so easy to pull off! Ingredients 1 pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix Butter, water and egg called for on cookie mix pouch 2 bars (1.55 oz each) Hershey'smilk chocolate candy 1/2 cup coarse white sparkling sugar Steps 1  Heat oven to 375°F. Make cookie dough as directed on pouch. 2  Shape dough into 20 (1 1/2-inch) balls. Break candy bars into individual rectangles. Press 1 rectangle into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Reserve remaining rectangles for another use. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheet. 3  Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Store covered in airtight container at room temperature.
Read more

Easy Apple Pie Cookie Cups

Image
  These adorable cookie cups are easy as pie—actually, they’re easier! Betty Crocker™ sugar cookie mix and spiced pie filling provide a shortcut start to these irresistible apple treats that are perfect for fall. Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix Flour, butter and egg called for on cookie mix pouch for cutout cookies 1 1/2 cups apple pie filling with more fruit (from 21-oz can) 1 teaspoon sugar 1/8 teaspoon ground cinnamon Steps 1  Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour. 2  In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Measure 2 cups of the dough, and set aside remaining dough. Using the 2 cups of dough, firmly press a heaping tablespoon of dough into bottom of each muffin cup. 3  Chop apple pie filling into small pieces; place a generous 2 teaspoons pie filling in center of each cookie cup. On floured surface, roll remaining dough 1/8 inch thick. ...
Read more