xoxo, me: Bon Appetit: Mint Chocolate Thumbprints

When thinking about what kind of special SPD treat I wanted to make, I knew I wanted it to be festive, but I also wanted it to be tasty. like really tasty. I thought about doing cupcakes, because I LOVE decorating cupcakes, but geeeez who isn't making cupcakes these days? So, I am happy to announce, I have decided on... drumroll please... MINT CHOCOLATE THUMBPRINTS!! Was that too much? Sorry. I'm excited, and I like cookies. Here's how to make your own:

Gather these fine ingredients:
1 cup butter, softened
1 cup powdered sugar
1 1/2 teaspoons of peppermint extract
2 egg yolks
16 drops green food color (talk about specificity. geez.)
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips
3 tablespoons whipping cream
3 tablespoons butter
18 Andes mint candies (unwrapped & cut in half diagonally)

Got all your ingredients? Ok, let's make some MCT's.
First, preheat the oven to 350* and line cookie sheets with parchment paper. In a large bowl, beat 1 cup of butter and the powdered sugar with an electric mixer. Beat on medium until mixture is light and fluffy. Beat in peppermint extract, egg yolks, and food color until well blended. On a low speed, beat in the flour, baking powder, and salt. Shape dough into 1 inch balls and place 2 inches apart on cookie sheets. With the end of a handle of a wooden spoon, press a deep well into the center of each cookie.

Bake for 10-12 minutes or until set. Reshape the wells with the end of the handle of the wooden spoon. Cool 2 minutes and move from cookie sheets to cooling racks. Cool completely (approximately 15 minutes). In a medium microwavable bowl, microwave chocolate chips, cream, and 3 tablespoons of butter on high for 1 minute stirring frequently until the chocolate is melted and the mixture is smooth. Fill each well with about 1 teaspoon of the chocolate mixture. Garnish each cookie with a candy piece and let stand for 1 hour until the chocolate is set.