1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
1/2 tsp. salt
2 1-oz. squares unsweetened chocolate, melted and cooled
1 cup all-purpose flour
1/4 cup butter, softened
2 1/2 cups powdered sugar
1/2 tsp. peppermint extract
2–3 Tbsp. milk
Red food coloring (optional)
Crushed peppermint candies (optional)
1 cup semisweet chocolate pieces
2 tsp. shortening
1. In a large mixing bowl, with an electric mixer on medium to high speed, beat 1/2 cup butter for 30 seconds. Add 1 cup granulated sugar, vanilla, and salt. Beat until combined, scraping sides of bowl. Beat in egg and melted unsweetened chocolate. Beat in flour until combined.2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Grease the bottom of a glass and coat with granulated sugar; flatten cookies with sugar-coated glass. Bake in a 375° oven for 8 minutes or until set. Cool on cookie sheets for 1 minute; transfer to wire racks. Cool completely.
3. In a medium mixing bowl, with an electric mixer on medium to high speed, beat 1/4 cup butter for 30 seconds. Beat in powdered sugar, peppermint extract, and enough milk to make a spreading consistency. If desired, tint pink with food coloring. Spread frosting over each cookie leaving a 1/4-inch border around the edge. Sprinkle with candies, if desired.
4. In a small saucepan heat and stir semisweet pieces and shortening over low heat until melted and smooth. Let cool slightly. Drizzle chocolate over tops of cookies. Makes 3 dozen cookies.
TO STORE Store unfrosted cookies in covered containers at room temperature for up to 3 days or freeze for up to 3 months. Thaw, then frost as above.