 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 72 |
|
I came up with this recipe a few years ago and have shared it with many people. I would often snack on these treats after my baby's middle-of-the-night feeding. Ingredients:
3/4 cup butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
3 ounces unsweetened chocolate, melted and cooled |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
mint filling: |
4 cups confectioners' sugar |
3 tablespoons butter, softened |
1/4 cup evaporated milk |
2 to 3 teaspoons peppermint extract |
1/2 teaspoon vanilla extract |
2 pounds dark chocolate candy coating, melted |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add melted chocolate. Combine the flour, baking powder and salt; gradually add to chocolate mixture and mix well. Shape in two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
2. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 5-7 minutes or until edges are firm. Remove to wire racks to cool.
3. For filling, in a small bowl, combine the confectioners' sugar, butter, milk and extracts until smooth. Shape into 1/2-in. balls. Place a ball in the center of each cookie; flatten. Freeze for 30 minutes.
4. Dip cookies in melted candy coating to completely cover; allow excess to drip off. Place on waxed paper; let stand until set. Yield: about 6 dozen.
|
|