Chocolate-Mint Thumbprints

Ingredients

• 1 cup butter softened
• 1 cup powdered sugar 
• 1.5 teaspoons peppermint extract 
• 2  egg yolk 
• 16 drops drop natural food coloring green
• 2.3 cups flour all-purpose
• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 
• 0.8 cup chocolate chips dark
• 3 tablespoons whipping cream 
• 3 tablespoons butter 
• 18  crème de cassis liqueur rectangular cut in half diagonally thin

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer
• wooden spoon
• microwave

Directions

1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
2. In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color until blended. On low speed, beat in flour, baking powder and salt.
3. Shape dough into 1-inch balls; place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.
4. Bake 10 to 12 minutes or until set. Reshape wells with end of handle of wooden spoon. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
5. In medium microwavable bowl, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with candy piece.
6. Let stand about 1 hour until chocolate is set.