They're the typical thumbprint cookie... chill the dough, roll into balls and give each cookie a push of the thumb.
After you bake them, they puff up quite a bit, so you simply use the end of a spatula to re-create the thumbprint impression.
The chocolate filling calls for melted semi-sweet chocolate, butter and peppermint extract. I had these stashed in my freezer so I used them instead. They worked out perfectly.
Once the chocolate is melted, it will be smooth and thin. You'll need to let it sit at room temperature for a while, giving it a chance to thicken up enough to pipe through a pastry sleeve. If you prefer, you can spoon the filling into the centers instead.
Give them a splash of holiday sprinkles if you'd like.
These make a nice holiday cookie. And they seemed to satisfy the fanatical chocolate-lovers in my house, as well as my chocolate-mint-obsessed husband. The chocolate middles harden at room temperature, and then you can freeze them if you'd like in a covered container between layers of waxed paper.Labels: Sweet treats