Chocolate-Peppermint Thumbprints

Ingredients

• 1-½ oz. (3 Tbs.) unsalted butter, cut into 6 pieces
• 4 oz. (¾ cup) chopped semisweet chocolate (or chocolate chips)
• ¼ tsp. table salt
• 1-½ tsp. pure vanilla extract
• 2 oz. (½ cup) confectioners' sugar, sifted
• 6 oz. (¾ cup) unsalted butter, at room temperature
• ¾ oz. (¼ cup) Dutch-processed cocoa
• + 2 more ingredients
• • 5-¼ oz. (1 cup plus 2-½ Tbs.) unbleached all-purpose flour
  • Scant ¼ tsp. pure peppermint extract

Sift the flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more....

View full recipe at Fine Cooking