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Chocolate-Filled Cookies with Peppermint Frosting
Baking is one of my favorite traditions around the holidays. These special cookies draw you in with candy-topped frosting and seal the deal with a chocolate center. —Deborah Puette, Lilburn, Georgia
Ingredients
- 2/3 cup shortening
- 1 cup sugar
- 1 large egg
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 milk chocolate candy bars (1.55 ounces each)
- FROSTING:
- 2 cups confectioners' sugar
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon peppermint extract
- 3 to 4 tablespoons evaporated milk
- 24 miniature candy canes, crushed
Directions
- 1. Cream shortening and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture.
- 2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
- 3. Preheat oven to 350°. Break each candy bar into 12 pieces. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. square cookie cutter. Place half of squares 2 in. apart on ungreased baking sheets. Place a chocolate piece in the center of each square; cover with remaining squares, pressing edges to seal.
- 4. Bake until edges are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
- 5. For frosting, combine confectioners’ sugar, butter, extract and enough milk to reach a spreading consistency. Spread over cookies; sprinkle with candies.
- 6. To make ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Refrigerate.
Nutrition Facts
1 cookie: 209 calories, 8g fat (3g saturated fat), 12mg cholesterol, 94mg sodium, 33g carbohydrate (24g sugars, 0 fiber), 2g protein.
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