Cook'n is the best selling recipe organizer

Ingredients:

Cookies:
1 3/4 cups flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon ground
1/3 cup vegetable shortening solid
1/3 cup butter or margarine, softened
3/4 cup sugar
1 egg large
1 tablespoon milk
1 teaspoon vanilla extract

Topping:
4 cups powdered sugar sifted
6 tablespoons light corn syrup
6 tablespoons butter or margarine, melted
1 tablespoon peppermint extract
23 ounces milk chocolate chips or chunks, melted

1. To make cookies, mix flour, cocoa, baking powder, salt, and cinnamon. Beat shortening, butter, sugar, egg, milk, and vanilla in a large bowl with electric mixer until well blended. On low speed, gradually beat in flour mixture. Divide dough in half. Cover and chill 3 hours.

2. Heat oven to 375∞. Have baking sheets ready.

3. Roll half of the dough at a time into a 1/8 -inch thick circle on a lightly floured surface. Cut into 1 1/2 -inch circles. Place on baking sheets. Bake 6 to 8 minutes until firm and lightly browned. Cool on baking sheets 1 minute. Remove to wire racks to cool.

4. To make topping, mix powdered sugar, corn syrup, melted butter, and peppermint extract. Knead into a smooth ball (mixture will be similar to fondant). Pinch off about 1 teaspoon of the mint mixture and gently press onto top of each cookie. Spread melted chocolate over mint. Let stand until chocolate is set.

Help on downloading recipes