Chocolatemintthumbprints Recipes

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CHOCOLATE-MINT THUMBPRINTS



Chocolate-Mint Thumbprints image

These are definately going to be on my christmas cookie tray this year! This recipe comes from a brand name baking magazine.

Provided by Courtly

Categories     Dessert

Time 39m

Yield 48 serving(s)

Number Of Ingredients 13

1/2 cup sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg yolk
1 1/2 cups flour
1/4 cup baking cocoa
1/4 cup butter, softened
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
2 drops green food coloring
1/4 cup semi-sweet chocolate chips
1/4 teaspoon shortening

Steps:

  • Heat oven to 375. In large bowl, beat 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 inxes finger or thumb, make indentation in center of each ball.
  • Bake 7-9 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 t. filling into each cookie.
  • Melt the chocolate chips and shortening, and drizzle over the tops of each cookie.

Nutrition Facts : Calories 81.3, Fat 5.3, SaturatedFat 3.3, Cholesterol 16.2, Sodium 42.9, Carbohydrate 8.4, Fiber 0.3, Sugar 5, Protein 0.6

MINT-FILLED CHOCOLATE THUMBPRINTS



Mint-Filled Chocolate Thumbprints image

Cool mint and rich chocolate make a seductive cookie combo. One cookie batch may not be enough.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 48

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 5 g, TransFat 0 g

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