"Chocolate Mint Thumbprints"

From Chris Anderson

One of my coworkers' husband bakes tons of Christmas cookies every year. These are my favorite of the lot and sneak as many as I can away. I think she is catching on.

ChocolateMintThumbprints
INGREDIENTS
  1. 1 cup butter, softened
  2. 1 cup powdered sugar
  3. 1 1/2 tsp peppermint extract
  4. 2 egg yolks
  5. 16 drops green food coloring
  6. 2 1/4 cup all-purpose flour
  7. 1/2 tsp salt
  8. 1 1/4 tbls baking powder
  9. 3/4 cup dark chocolate chips
  10. 2 tbls whipping cream
  11. 3 tbls butter
  12. 18 thin rectangular creme de menthe chocolate candies, unwrapped, cut in half diagonally
DIRECTIONS
  1. Heat oven to 350 degrees and line cookie sheets with parchment paper.
  2. In a large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat peppermint extract, egg yolks and food coloring until blended. On low speed, beat in flour, baking powder, and salt.
  3. Shape dough into 1 inch balls and place 2 inches apart on cookie sheets. Using the end of a handle of wooden spoon press a deep well into the center of each cookie.
  4. Bake 10-12 minutes or until set. Reshape wells with handle of a wooden spoon. Cool 2 minutes then remove from cookie sheets to cooling racks. Cool completely for 15 minutes.
  5. In a medium microwaveable bowl, microwave chocolate chips. Cream and add 3 tbls butter. Microwave on high for 1 minute stirring frequently until chocolate is melted and mixture is smooth. Fill each well with about a teaspoon of chocolate mixture. Garnish with candy piece. Let stand 1 hour or until set. Alternately, chocolate can be melted in a double boiler.