• Servings: 54 minutes
• Preparation Time: 30 minutes
• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 ounces unsweetened chocolate, melted and cooled
• 1/4 teaspoon peppermint extract
• 1-1/2 cups all-purpose flour
• 1 cup miniature semisweet chocolate chips
• ICING:
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1/4 teaspoon peppermint extract
• 1 to 2 drops green food coloring
• 1 to 2 tablespoons milk
• DRIZZLE:
• 1/2 cup semisweet chocolate chips
• 1/2 teaspoon shortening

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate and extract. Gradually add flour and mix well. Stir in chocolate chips. (Dough will be soft.)
3. Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely.
5. Meanwhile, combine the butter, confectioners' sugar, extract, food coloring and enough milk to achieve desired consistency; spread over cooled cookies. Let set. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies

Since chocolate-mint is my favorite flavor combination, I sometimes eat these dainty shortbread-like treats by the dozen. But I manage to put some aside for guests because they make my cookie trays look so elegant.