Prep Time: 45 Mins
Yields: About 3 Dozen Cookies
Ingredients:1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 ounces unsweetened baking chocolate, melted and cooled
1 cup Gold Medal® All-Purpose Flour
1/2 teaspoon salt
3 tubes (7 oz each) Betty Crocker® White Decorating Cookie Icing
1/4 cup butter or margarine
2 tablespoons corn syrup
1 bag (6 ounces) semisweet chocolate chips (1 cup)
Crushed round hard peppermint candies, if desired
1. Heat oven to 375°F. Beat sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press each with greased bottom of drinking glass dipped into sugar until about 1/4 inch thick.
3. Bake about 8 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.
4. Spread cookie icing over each cookie to within 1/4 inch of edge; let stand about 10 minutes until set. Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.