2 cups powdered sugar
3 tsp mint extract
4 egg yolks
32 drops green food coloring
4 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups chocolate chips
6 tbsp whipping cream
6 tbsp margarine
Preheat oven to 350 degrees. Spray cookie sheets with cooking spray. In a large bowl beat 2 cups margarine and the powdered sugar until light and fluffy. Beat in mint extract, egg yolks, and food coloring. In another bowl sift flour, baking powder, and salt. Then add flour mixture to the green mixture and beat until well mixed. Shape dough into 1-inch balls and place on cookie sheet about two inches apart. Using the end of a wooden spoon, or a deep teaspoon, press a deep "well" into the center of each cookie. Bake about 13 minutes, then while still warm push down "wells" again. Cool two minutes, then place on cooling racks and cool completely.
In a large ziploc bag, place the chocolate chips, the whipping cream, and the remaining butter. Microwave on High for 30 seconds, then squish the chocolate around a bit. Continue with 20 second heating intervals until the chocolate is melted completely and all mixed together (no lumps.) Then cut off the tip of one bottom corner and fill each "well" with the chocolate mixture. Let stand over night or about 12 hours so the chocolate isn't runny anymore, then serve!
My kids loved these because they were the perfect serving size for them! For adults they are almost a bite, maybe two at most. Yummy!
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