1 cup butter, softened
1/2 cup confectioner's sugar
1 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Green Food coloring, optional
2 1/4 cups all-purpose flour
Glaze:
2 cups (12 oz) semisweet chocolate chips
2 tablespoons shortening
Green pearl dust, optional
In a large bowl, cream butter and confectioner's sugar until light and fluffy. Beat the extracts, salt and a few drops of food coloring if desired. Gradually add the flour and mix well.
Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. Using a glass dipped in sugar, flatten to 1/4-inch thickness. Bake at 375 for 10-12 minutes or until set. Remove to wire racks to cool completely.
In a double boiler or metal bowl over hot water, melt chips and shortening; stir until smooth. Dip cookies in chocolate glaze, allowing excess to drip off. Place on waxed paper until set, refrigerating if necessary. Brush tops with pearl dust if desired. Store in an airtight container in the refrigerator.
Makes 4 dozen.
Note-Pearl dust is made by Wilton. It may be found in your local craft store in the cake decorating section.
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