Chocolate-Mint Thumbprints
Peppermint-flavored thumbprint cookies filled with a dark chocolate ganache and garnished with crème de menthe candy.
Ingredients
| 1 cup | 240 ml | butter, softened |
| 1 cup | 240 ml | powdered sugar |
| 1 1/2 teaspoons | 7.5 ml | peppermint extract |
| 2 | egg yolks | |
| 16 drops | green food color | |
| 2 1/4 cups | 540 ml | Gold Medal all-purpose flour |
| 1/2 teaspoon | 2.5 ml | baking powder |
| 1/4 teaspoon | 1.3 ml | salt |
| 3/4 cup | 180 ml | dark chocolate chips |
| 3 tablespoons | 45 ml | whipping cream |
| 3 tablespoons | 45 ml | butter |
| 18 | thin rectangular crème de menthe chocolate candies, unwrapped, cut in half diagonally |
Instructions
Heat oven to 350°F. 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 color 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 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.