Mint Chocolate Thumbprints Cookies

Ingredients:

227 g. unsalted butter (softened)

1/2 cup icing/powdered sugar

1 tsp. peppermint extract

2 egg yolks

8 drops green food coloring, or amount base on your desired shade

2 1/4 cups plain flour (sifted)

1/2 tsp. baking powder (sifted)

1/4 tsp. salt

Chocolate Filling:

3/4 cup milk chocolate chips

3 tbsp. whipping cream

3 tbsp. unsalted butter

Baking bits/chips (for sprinkling)

Methods:

1. In a mixer bowl, combine butter and sugar.  Beat on medium speed until light and fluffy.  Add peppermint extract, egg yolks and green food, continue to beat until incorporated.
2. In a separate bowl mix flour, baking powder and salt.  Gradually add to creamed mixture and blend using low speed until well combined.
3. Using a medium ice-cream scoop, scoop the dough, place on lined baking sheet 1 1/2" apart.  Using a tart tapper make indentations in the center of each cookie.
4. Bake in a preheated oven of 167 degree Celsius (350 degrees F) for 12-14 minutes or until set, and edges are slightly golden.  Cool on baking sheet 2 minutes and remove to cooling rack to cool completely.
5. Once cookies are cool, fill with chocolate and top with baking bits.  Allow cookies to set about one hour before serving or storing.

Chocolate Filling:

1. In a small saucepan over low heat, combine milk chocolate chips, butter and whipping cream; stirring frequently, until chocolate is melted, smooth and glossy.

This recipe is adapted from 'familyaroundthetable.com' with slight adjustment to suit my baking preference.