My mom had a cookie exchange party at her house a couple weekends ago. It was the first time I had been to one. The first thoughts that were going through my head were, man this is going to be a lot of work making 6 dozen cookies. Really it wasn't too bad. It was fun taking home 6 dozen other kinds of cookies too!I decided to try a new recipe. I couldn't even try the cookie after I made them because I made exactly 6 dozen!
I made Chocolate Mint Thumbprint Cookies. They turned out delicious!
Here's the recipe!
1 cup butter, softened
1 cup powdered sugar
1 1/2 tsp. peppermint extract
2 egg yolks
16 drops green food coloring
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup dark chocolate chips
3 Tb. whipping cream
3 Tb. butter
18 Andes mints, unwrapped, cut in half diagonally
1. Heat oven to 350. Line cookie sheets with 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 yoks and food coloring until blended. On low speed, beat in flour, baking powder and salt.
3. Shape dough into 1-inch balls; place 2 inches apart on cookies sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.
4. Bake 10-12 min. 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 min.
5. In medium microwaveable bowl, microwave chocolate chips, cream and 3 Tb. of butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 tsp. chocolate mixture; garnish with Andes mint piece. Let stand about 1 hour until chocolate is set.
We made cookies!
We took naps.
