Peppermint chocolate cookies in a simple basket tied with a ribbon is a special holiday gift of melt-in-your-mouth chocolate cookies.
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Cookie
34 cup Land O Lakes® Butter, softened
12 cup powdered sugar
14 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 12 cups all-purpose flour
1 cup mini semi-sweet chocolate chips
Frosting
1 cup powdered sugar
2 tablespoons Land O Lakes® Butter, softened
1 tablespoon milk
14 teaspoon peppermint extract
1 drop green food color
Drizzle
12 cup mini semi-sweet chocolate chips
12 teaspoon vegetable shortening
STEP 1
Heat oven to 375°F.
STEP 2
Combine all cookie ingredients except flour and 1 cup mini chocolate chips in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until mixture forms a dough. Stir in 1 cup mini chocolate chips.
STEP 3
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour.
STEP 4
Bake 5-7 minutes or until set. (Do not overbake.) Cool 2 minutes on cookie sheets; transfer to cooking rack.
STEP 5
Combine all frosting ingredients in bowl. Beat at low speed until smooth. (Add additional milk, one teaspoon at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper.
STEP 6
Place 1/2 cup mini chocolate chips and shortening in bowl. Microwave 60-90 seconds, stirring every 30 seconds, or until smooth.
STEP 7
Drizzle thin lines of chocolate over frosting with teaspoon. Let stand 30 minutes or until chocolate is set.
If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.
