Ingredients
1
cup granulated sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
2
oz unsweetened baking chocolate, melted, cooled
1
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
2 1/2
cups powdered sugar
1/4
cup butter or margarine, softened
3
tablespoons milk
1/2
teaspoon peppermint extract
1/4
cup butter or margarine
2
tablespoons corn syrup
1
cup semisweet chocolate chips (6 oz)
Crushed round hard peppermint candies, if desired
Preparation
Heat oven to 375°F. In large bowl, beat granulated sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart. Press each with greased bottom of drinking glass dipped into sugar until about 1/4 inch thick.
Bake about 8 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over each cookie to within 1/4 inch of edge.
In 1-quart saucepan, melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.
