Source-www.landolakes.com
Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and peppermint extract; continue beating until well mixed. Add 3 ounces melted chocolate; continue beating until well mixed. Reduce speed to low. Add flour, baking powder and salt; beat until well mixed.
Divide dough in half; shape each half into 8 x 1 3/4-inch long roll. Wrap each roll in waxed paper or plastic food wrap. Refrigerate 2 hours or overnight.
Heat oven to 350°. Re-shape each dough half into a round roll before unwrapping, if necessary. Cut rolls into thin 1/8-inch slices with sharp knife. (If cookies are cut too thick, they will not be crisp.) Place 1 inch apart onto ungreased cookie sheets. Bake for 10-12 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely.
Melt candy coating in 2-quart saucepan over low heat, stirring often, until smooth. [We had better results by following the package directions for microwaving the candy coating.] Remove from heat. Stir in peppermint extract and food color. Tipping saucepan slightly, dip cookies halfway into melted coating. Lightly shake off excess coating. Place on waxed paper. Let stand until coating is firm (at least 20 minutes).
Melt 11 ounces semi-sweet baking chocolate and 1 tablespoon shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (6 to 8 minutes). Remove from heat. Tipping saucepan slightly, dip cookies into melted chocolate, overlapping half of green coating. Lightly shake off excess coating. Place on waxed paper at least 2 hours or refrigerate 20 minutes to set chocolate. Store in single layer between sheets of waxed paper in loosely covered container in cool place.
last updated: March 11, 2002