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Christmas: Chocolate-Mint Thumbprints

Source of Recipe


From "Cookies for Christmas" by Jennifer Dorland Darling






List of Ingredients



• -- Cookie Dough --
  
• 3 ounces semisweet chocolate
  
• 6 Tbsp butter, softened
  
• 6 Tbsp shortening
  
• 3/4 cup granulated sugar
  
• 1/8 tsp baking soda
  
• 1/8 tsp salt
  
• 1 large egg
  
• 2 Tbsp milk
  
• 3/4 tsp vanilla extract
  
• 2-1/4 cups all-purpose flour
  
• .
  
• -- Peppermint Filling --
  
• 9 Tbsp butter, softened
  
• 1-1/2 cups powdered sugar
  
• 2 Tbsp milk
  
• 1/4 tsp plus 2 drops peppermint extract
  
• 1/4 cup crushed peppermint candies
  






Instructions



1. To prepare cookie dough: Chop chocolate coarsely and place in the top of a double boiler over hot water. Stir until almost melted, then remove top from pan and stir chocolate until completely melted. Set aside until cooled but still liquid. In a large mixing bowl, beat butter and shortening with an electric mixer on medium speed 30 seconds. Add sugar, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla, then the melted chocolate. Slowly beat in flour just until combined. Chill dough 1 to 2 hours.
   
   
2. Preheat oven to 375º F. Form dough into balls about the size of a small walnut and place 2 inches apart on ungreased baking sheets. Press down in the center of each ball with your thumb. Bake 8 to 10 minutes, or until the tops look dry. Transfer cookies to racks to cool completely.
   
   
3. To prepare filling: In a bowl, beat butter with an electric mixer or heavy wooden spoon until creamy. Gradually add about half of powdered sugar, beating until combined. Beat in milk and peppermint extract. Gradually beat in remaining powdered sugar until smooth. Spoon or pipe a scant teaspoon into center of each cookie. Sprinkle with peppermint candies. Let set up for about 1 hour before storing in covered tins in refrigerator.
   
   Makes 40 cookies.
   
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   NOTES
   
   • To crush the candies, put into a zip-top plastic bag, close, and crush with a rolling pin on a sturdy surface.
   
   • The unfilled cookies can be made a month in advance and frozen. Defrost before filling.