Sunday, December 19, 2010

Mint Chocolate Delights

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup semisweet chocolate chips, melted
1 egg, beaten
1/2 tsp. vanilla
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt

2 1/2 cups powdered sugar
1/2 cup unsalted butter, softened
1/4 tsp. salt
1/2 tsp. mint extract (we used peppermint)
3 to 4 drops red food coloring (little men were helping, SO, there was way more than that)
2 to 3 Tbsp. milk or half-and-half

1 For cookies, beat butter and sugars in bowl until creamy. Add melted chocolate, egg and vanilla; beat until blended, scraping down bowl occasionally. Mix flour, cocoa and salt in bowl. Gradually add four mixture, beating until well blended. Shape dough into 16-inch log. Wrap in plastic wrap; refrigerate 1 hour or until firm.

2 Preheat over to 400 degrees. Grease cookie sheets and line with parchment paper. Cut log into 1/3-inch slices; place on prepared cookie sheets. Bake 10-12 minutes or until set. Cool 5 minutes on cookie sheets. Remove to wire racks to col completely.

3 For filling, beat powdered sugar, butter and salt in bowl until blended. Add mint extract and food coloring; beat until evenly tinted. Add enough milk, 1 Tbsp. at a time (unless having little people help), to make filling fluffy. Spread or pipe filling on bottoms of half the cooled cookies. Top with remaining cookies.

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