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Mint Chocolate Thumbprint Cookies

servings: Makes 2 dozen cookies
Mint Chocolate Thumbprint Cookies

prep time

45 min

total time

60 min

ingredients

12

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Mint Chocolate Thumbprint Cookies

servings: Makes 2 dozen cookies
INGREDIENTS:
ingredients

Cookies:

1 ½ cups all-purpose flour
¾ cup sugar, plus 1/3 cup
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
1 Tbsp instant espresso coffee dissolved in 1 tsp warm water
6 Tbsp butter, melted
2 large eggs, lightly beaten
½ cup powdered sugar

Filling:

½ cup powdered sugar
2 tsp Hood® Milk

About 6-8 each: red and white mint candies and green and white mint candies, crushed

DIRECTIONS:
directions

In a medium bowl, stir together the flour, ¾ cup sugar, cocoa powder, baking powder and salt. Add the espresso mixture, butter, and eggs and stir until well combined. Cover and refrigerate the dough for at least 30 minutes.

Preheat the oven to 350˚F.  Line 2 baking sheets with parchment paper.

Roll 2 tablespoons of dough into balls. Roll each ball in the 1/3 cup of sugar, then in the ½ cup powdered sugar.  Place cookies 2 inches apart on baking sheets. Lightly flatten each cookie with your hand and make a deep, inch-wide indentation in the center of each cookie with your thumb.

Bake cookies until puffed and cracked, about 8 to 10 minutes. Allow to cool 5 minutes on baking sheets. Transfer to wire racks and allow to cool completely.

To make filling, combine the sugar and milk in a medium bowl.  Place filling in a plastic sandwich bag. Snip off a tiny piece of one of the corners. Pipe filling into the indentation of each cookie. Decorate with crushed mint candy.

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