I found this recipe on page 11 of the Taste of Home Holiday Christmas Cookies & Candies magazine. It can also be found here. My friend Laurin made these at my annual Christmas cookie baking day.
Ingredients
3/4 cup of butter, softened
1 cup of confectioners' sugar
2 ounces of unsweetened chocolate, melted and cooled
1/4 teaspoon of peppermint extract
1-1/2 cups of all-purpose flour
1 cup of miniature semisweet chocolate chips
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ICING:
2 tablespoons of butter, softened
1 cup of confectioners' sugar
1/4 teaspoon of peppermint extract
1 to 2 drops of green food coloring
1 to 2 of tablespoons milk
DRIZZLE:
1/2 cup of semisweet chocolate chips
1/2 teaspoon of shortening
Directions
Preheat the oven to 375 degrees.
In a large bowl, cream the butter and confectioners' sugar until it is light and fluffy.
Beat in the chocolate and the extract.
Gradually add the flour and mix it well. Stir in the chocolate chips. (Dough will be soft.)
Drop the dough by tablespoonfuls 2 in. apart on ungreased baking sheets.
Bake for 6-8 minutes or until firm.
Cool for 2 minutes before removing to wire racks to cool completely.
Meanwhile, combine the butter, confectioners' sugar, extract, food coloring and enough milk to achieve desired consistency; spread over the cooled cookies. Let the frosting set.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.
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