Ingredients:

Cookies

1 1/2 cups Authentic Foods Multi-Blend Flour

1/3 cup cocoa powder

1/2 teaspoon Authentic Foods Vanilla Powder or  1 teaspoon Vanilla Extract

3/4 teaspoons salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/3 cup semisweet chocolate chips, melted in microwave for 1 minute

2 eggs, slightly beaten

Peppermint Icing

1 cup sifted confectioner’s sugar

1/2 teaspoon salt

1/4 -  1/2  teaspoon peppermint extract (place � teaspoon if you do not want the peppermint flavor to be too strong)

1 1/2 tablespoons water

Directions:

Cookies

Preheat oven to 350 degrees Fahrenheit.  Grease a large cookie sheet.  Set aside.

In a medium bowl, combine Authentic Foods Multi-Blend Flour, cocoa powder, Authentic Foods Vanilla Powder, and salt until fully combined.  In a bowl of an electric mixer, cream the unsalted butter and granulated sugar together.  Then mix in the flour mixture, the melted semisweet chocolate chips, and the eggs.  Mix until a dough forms.

Make 1 inch balls out of the dough and place them on the cookie sheet about 1 inch apart.  Then use your thumb to make a thumbprint in the center of each ball.  Bake the cookies in the oven for 13 to 17 minutes or until the cookies are crisp on the outside.   Let the cookies cool on a rack for at least 15 to 20 minutes.  Then place a dollop of peppermint icing on the thumbprint of each cookie.

Peppermint Icing

Mix all ingredients together until smooth.  Use a Ziploc bag with the corner cut off or a pastry bag to pipe out the icing onto the center of each thumbprint cookie.