CHOCOLATE MINT COOKIES
3/4 cup butter, softened
1 cup confectioners' sugar
2 squares (1 oz each) unsweetened chocolate, melted and cooled
1/4 teaspoon peppermint extract
1-1/2 cups all-purpose flour
1 cup minature semisweet chocolate chips
ICING DRIZZLE
2 tablespoons butter, softened 1/2 cup semisweet chocolate chips
1 cup confectioners' sugar 1/2 teaspoon shortening
1 tablespoon milk
1/4 teaspoon peppermint extract
1 to 2 drops green food coloring
In a large mixing bowl, cream butter and confectioners' sugar. Beat in chocolate and mint extract. Gradually add flour. Stir in chocolate chips (dough will be soft).
Drop by tablespoons 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 6-8 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely.
Meanwhile, combine icing ingredients; spread over cooled cookies. Let set. In a microwave oven, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. YIELD 4 dozen.
