Peppermint Frosted Chocolate Cookies

What you need:
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
1/2 tsp. salt
1 egg
2 1-oz. squares unsweetened chocolate, melted and cooled
1 cup all-purpose flour
Granulated sugar

What you do:

In a large mixing bowl, beat 1/2 cup butter for 30 seconds (on high). Add 1 cup granulated sugar, vanilla, and salt. Beat until combined, scraping sides of bowl. Beat in egg and melted unsweetened chocolate. Beat in flour until combined.

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Grease the bottom of a glass and coat with granulated sugar; flatten cookies with sugar-coated glass.

Bake in a 375° oven for 8 minutes or until set. Cool on cookie sheets for 1 minute; transfer to wire racks. Cool completely.

For the frosting:

1/4 cup butter, softened
2 1/2 cups powdered sugar
1/2 tsp. peppermint extract
2–3 Tbsp. milk
Red food coloring (optional)
Crushed peppermint candies (optional)
1 cup semisweet chocolate pieces
2 tsp. shortening

In a medium mixing bowl, with an electric mixer on high, beat 1/4 cup butter for 30 seconds. Beat in powdered sugar, peppermint extract, and enough milk to make a spreading consistency. If desired, tint pink with food coloring. Spread frosting over each cookie leaving a 1/4-inch border around the edge. Sprinkle with candies, if desired.

In a small saucepan heat and stir semisweet pieces and shortening over low heat until melted and smooth. Let cool slightly. Drizzle chocolate over tops of cookies.