Chocolate Mint Thumbprint Cookies

These were fun to make.

12/24/20 Still fun to make. MM did not care for them because the mint was not strong enough for him. This time I also couldn't find the confectioners sugar, so put some granulated sugar in a food processor for a while to substitute. It did not get nearly as fine, but it cut it down in size a bit.

• 
  1 c + 2.5 T flour
  
• 1/4 c cocoa
• 3/4 c butter, softened
• 1/2 c confectioners sugar
• 1.5 t vanilla
• 1/4 t salt

Filling

• 3/4 c semisweet chocolate chips
• 3 T butter
• 1/4 t peppermint extract

1. Sift the flour and cocoa together in small bowl.
2. In large bowl, beat the sugar and butter together.
3. Beat in the vanilla and salt.
4. Stir in the flour mixture.
5. Chill until firm, about 40-60 min.
6. Preheat oven to 350F. 
7. Make 1" balls and place about 2" apart. 
8. Using your thumb, pinky or circular wooden handle, make a deep well, almost to the bottom of the cookie.
9. Bake one sheet at a tme 8-9 min until tops of cookies look dry.
10. Redefine the indentation.
11. Let cool on the sheet for 5 min, then transfer to wire rack.
12. FILLING: Heat the chocolate and butter in double boiler (heat proof bowl over simmering water) until almost melted - about 2-4 min. Remove from heat and stir in mint. Cool (stir every 30-40 min). Fill piping bag and fill in cookies.
13. Store in airtight container up to 1 day at room temperature.