Monday, December 8, 2008
Any recipe with the word 'yummy' is a pretty good gamble and worth every bite. This one is no exception. It comes from a Country Home magazine issue. The recipe calls for a from scratch cookie but we didn't have the unsweetened chocolate squares on hand so I used the Rolo Cookie recipe (minus the Rolo's). I followed the magazine's recipe for the frosting and toppings. Yummy! ☺
Peppermint-Frosted Chocolate Yummies
1/2 cup butter, softened
1 cup granulated sugar
1 tsp vanilla
1/2 tsp salt
2 (1-oz) squares unsweetened chocolate, melted and cooled
1 cup all purpose flour
In a large mixing bowl, beat 1/2 cup butter for 30 seconds. Add 1 cup granulated sugar, vanilla and salt. Beat until combined, scraping sides of bowl. Beat in egg and melted unsweetened chocolate. Beat in flour until combined.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Grease the bottom of a glass and coat with granulated sugar; flatten cookies with sugar-coated glass. Bake in a 375° oven for 8 minutes or until set. Cool on cookie sheets for 1 minute; transfer to wire racks. Cool completely.
Frosting & Topping
1/4 cup butter, softened
2 1/2 cups powdered sugar
1/2 tsp peppermint extract
2-3 Tbsp milk
Red food coloring (optional)
Crushed peppermint candies (optional)
1 cup semisweet chocolate pieces
1 tsp shortening
In a medium mixing bowl, beat 1/4 cup butter for 30 seconds. Beat in powdered sugar, peppermint extract, and enough milk to make a spreading consistency. If desired, tint pink with food coloring. Spread frosting over each cookie leaving a 1/4 inch border around the edge. Sprinkle with candies if desired.
In a small saucepan, heat and stir semisweet pieces and shortening over low heat until melted and smooth. Let cool slightly. Drizzle chocolate over tops of cookies.
Makes 3 dozen cookies.