PEPPERMINT-TOPPED CHOCOLATE CHRISTMAS COOKIES

Peppermint-Topped Chocolate Christmas Cookies image

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

Ingredients

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

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