(by Shirley McNevich)
Batter: 1 cup white sugar; 1 cup softened butter; 1 egg; 1 TBSP milk; 1/2 tsp. peppermint extract; 3 - 1oz. squares Baker's semi-sweet baking chocolate; 2 1/2 cups flour; 1/4 tsp. baking powder; 1/4 tsp. salt
Dip: 16oz. vanilla candy melts; 1/2 tsp. peppermint extract; 12 - 1oz. squares Baker's semi-sweet baking chocolate; 1 TBSP Crisco shortening
Melt the 3 squares semi-sweet baking chocolate according to box directions, then cool to room temperature. In a mixer add white sugar and butter--beat. Add egg, milk and 1/2 tsp. peppermint extract--beat. Add melted chocolate--beat. Add baking powder and salt--beat. Slowly add flour--beat. Divide the cookie dough into two equal parts, then shape each dough half into an 8" x 2" log and wrap each with Saran wrap. Refrigerate them overnight. The next day unwrap one log, slice the log into 1/4" thick cookies and place them on greased cookie sheets. Bake at 350 degrees 10-12 minutes. Repeat with all dough and cool cookies completely. Melt the vanilla candy melts according to bag directions, then add 1/2 tsp. peppermint extract and stir. Dip each cookie halfway into the vanilla mixture, then place on wax paper to cool. Repeat with all cookies. Once vanilla coating has hardened, melt the 12 squares of semi-sweet baking chocolate with the Crisco--stir until melted and smooth. Dip the uncoated part of each cookie into the chocolate mixture, then place on wax paper to harden (about 2 hours). Optional: for special holidays, add a few drops of food coloring to the melted vanilla candy melts (red or green for Christmas, green for St. Patrick's Day, etc.).