-
1
Combine sugar and butter in bowl.
-
2
Beat at medium speed, scraping bowl often, until creamy.
-
3
Add egg, milk and 1/2 teaspoon peppermint flavoring; continue beating until well mixed.
-
4
Add melted chocolate; continue beating until well mixed.
-
5
Add flour, baking powder and salt; beat at low speed until well mixed.
-
6
Divide dough in half; shape each half into 8x2-inch long log.
-
7
Wrap each log in waxed paper or plastic food wrap.
-
8
Refrigerate 2 hours or overnight.
-
9
Heat oven to 350F.
-
10
Cut logs into 1/4-inch slices with sharp knife.
-
11
Place 1 inch apart onto ungreased cookie sheets.
-
12
Bake 10-12 minutes or until set.
-
13
Cool 1 minute on cookie sheet; remove to cooling rack.
-
14
Cool completely.
-
15
Melt candy coating and 1 tablespoon shortening in 1-quart saucepan over low heat, stirring occasionally, 8-12 minutes or until smooth.
-
16
Remove from heat.
-
17
Stir in peppermint flavoring and food color.
-
18
Tipping saucepan slightly, dip cookies halfway into melted coating.
-
19
Lightly shake off excess coating.
-
20
Place onto waxed paper.
-
21
Let stand until coating is firm.
-
22
Melt 10 ounces semi-sweet baking chocolate and remaining shortening in 1-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until smooth.
-
23
Remove from heat.
-
24
Tipping saucepan slightly, dip cookies into melted chocolate, overlapping half of green coating.
-
25
Lightly shake off excess chocolate.
-
26
Place onto waxed paper.
-
27
Let stand at least 2 hours or until coating is firm.
-
28
Store in single layer between sheets of waxed paper in loosely covered container in cool place.
