Chocolate-Mint Cookies With Peppermint Icing - cooking recipe

Ingredients

Cookies
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 egg
2 (1 ounce) unsweetened chocolate squares, Melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Icing
2 1/2 cups powdered sugar
1/4 cup butter, Melted
4 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Chocolate Icing to Drizzle
1/4 cup butter, softened
2 tablespoons light corn syrup
1 (6 ounce) package semi-sweet chocolate chips

Preparation

Preheat oven to 375'.
In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
Take a drinking glass and flatten each cookie to about 1/4 inch thick.
Bake cookies until set, Approximately 8-9 minutes.
Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
Frosting:
Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
Chocolate Drizzle Icing:
In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).