Around St. Patrick’s Day we always hear about wearing of the green! Well here is a cookie that is wearing a bit of the green. Bite into this great cookie for a surprise burst of mint. Of course this cookie is great any time of the year, but I do like its festive appearance for March 17th. If you are really busy, this recipe can be broken into several steps that can be made at different times. You can make the dough ahead of time since it is easier to work with chilled. Plus you can add your mint filling and chocolate topping at a later date as long as you have a place to store the baked cookies so they do not break.
It is time to get baking! Put on your favorite Irish music to get into the St. Patty’s Day mood!
½ cup Granulated Sugar
1 cup Butter or Margarine, softened
1 tsp Vanilla
1 Egg Yolk
1 ½ cups Flour
¼ cup Unsweetened Baking Cocoa
¼ cup Butter or Margarine, softened
1 cup Powdered Sugar
1 tbsp Milk
¼ tsp Peppermint Extract
Several drops of Green Food Color
¼ cup Semisweet Chocolate Chips or any melting chocolate
Cream butter and sugar. Add vanilla and egg yolk. Beat in flour and cocoa. Place in refrigerator to chill for about 15-minutes or until you can work with the dough. Preheat oven to 375°F.
Shape dough by rounded teaspoonful into 1-inch balls. On a cookie sheet lined with parchment paper or using an ungreased cookie sheet, place balls 1 inch apart. With index finger or thumb, make a deep indentation in the center of each ball. If during baking the indention flattens out, then using the back of a spoon gently make the indention.
Bake 7 to 9 minutes or until set. Let cool for a few minutes then remove from cookie sheet to wire rack. Cool for about 15-minutes and then spoon in the filling.
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 in a microwave safe bowl. Microwave about 1 minute or until softened. Drizzle chocolate over cookies. I used a spoon to drizzle the chocolate. If you want a thinner and have more control over drizzling the chocolate, consider using a piping bag. Let stand about an hour or until chocolate is set.