Holiday Melting Moments Recipes

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PEPPERMINT-TOPPED CHOCOLATE CHRISTMAS COOKIES

Enjoy these delicious cookies topped with vanilla frosting - perfect dessert to be served in your party.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 42

Number Of Ingredients 12



Peppermint-Topped Chocolate Christmas Cookies image

Steps:

  • In large bowl, beat 1 cup butter and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, 1/2 cup powdered sugar, the cocoa and salt. Cover; refrigerate about 1 hour or until firm.
  • Heat oven to 375°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart.
  • Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small bowl, mix all frosting ingredients except candy canes with spoon until smooth and spreadable. Frost cookies; sprinkle with crushed candy canes.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 5 g, TransFat 0 g

1 cup butter, softened (do not use margarine)
1 egg yolk
1 cup plus 2 tablespoons Gold Medal™ all-purpose flour
1/2 cup cornstarch
1/2 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/8 teaspoon salt
1 cup powdered sugar
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
2 to 3 teaspoons milk
2 candy canes, about 6 inches long, finely crushed

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