1 cup sugar
1/2 cup butter, softened
1 tsp vanilla
1 egg
2 squares (1 oz each) unsweetened chocolate, melted
and cooled
1 cup all-purpose flour
1/2 tsp salt
Peppermint frosting:
2 1/2 cups powdered sugar
1/4 cup butter, softened
3 Tbsp milk
1/2 tsp peppermint extract
Mix all ingredients until smooth and of spreading consistency.
Chocolate drizzle:
1/4 cup butter
2 Tbsp corn syrup
1 pkg (6 oz) semi-sweet chocolate chips
Heat oven to 375 degrees F. Mix sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate. Stir in flour and salt. Drop dough by rounded tsp. about 2" apart onto ungreased cookie sheet. Flatten each cookie with greased bottom of glass dipped in sugar.
Bake until set, about 8 minutes. Cool slightly; remove from cookie sheet. Cool cookies completely.
Spread peppermint frosting over each cookie to within 1/4" of edge.
Heat 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until butter and chocolate are melted. Drizzle mixture over each cookie.
