Chocolate Buttons

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Store these bite size charmers in an airtight container for up to three days, but they’re usually gone in a day.

Ingredients

1/4 C. butter, softened
1/2 C. packed dark brown sugar
1/4 C. unsweetened cocoa powder
1 Tbs. milk
1 tsp. vanilla
1/4 tsp. baking soda
2/3 C. all purpose flour
4 oz. bittersweet chocolate, chopped
1 1/2 tsp. shortening
1/2 tsp. mint extract
4 oz. white baking bar (optional)

Directions

Preheat oven to 375 degrees. In a large mixing bowl, beat together the butter, brown sugar, cocoa powder, milk, and vanilla with an electric mixer until combined. Beat in baking soda and as much of the flour as you can. Stir in the remaining flour by hand until combined. Shape the dough into a ball.

Divide dough in half. On a lightly floured surface, roll each half to 1/16 inch thickness. Cut with small (1 to 1 1/2 inch round cookie cutters. Place on ungreased cookie sheets. Bake for 4-5 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire racks; cool completely.

In a small heavy saucepan melt chocolate and shortening over low heat, stirring occasionally. Remove from heat. Stir in mint extract. Let stand until just cool enough to handle. If desired, in a second saucepan melt white baking bar over low heat, stirring occasionally; let stand.

Transfer the warm chocolate mixture to a seal-able plastic bag. If using, transfer melted white baking bar to a second bag. Snip a 1/8 inch corner from the bag(s). Squeezing gently, drizzle melted chocolate mint mixture and melted baking bar over cookies in threads. Let cookies stand until icing hardens.

Yield: 12 dozen cookies