Mini peppermint thumbprint cookies

Step 1

Adjust 2 oven racks to top and bottom positions; preheat oven to 350°. Line 2 rimmed baking pans with parchment paper. In medium bowl, whisk flour and corn starch.

Step 2

In large bowl, with mixer on medium-high speed, beat butter and sugars 2 minutes or until light and fluffy. Add egg yolks and vanilla extract; beat 1 minute or until incorporated. Reduce speed to low; add flour mixture and beat 1 minute or until incorporated, scraping down bowl occasionally. Remove half the dough; add red food coloring to bowl and beat 1 minute or until incorporated.

Step 3

Combining a small piece of plain dough and a small piece of red dough, roll into 25 (1-inch) balls; place 2 inches apart on prepared pans. Press thumb into center of each ball to make indentation, making sure not to press all the way through; freeze 15 minutes.

Step 4

Bake cookies 10 minutes or until bottoms are slightly browned, rotating pans halfway through baking; cool 10 minutes on pans, then transfer to wire rack to cool completely.

Step 5

In small microwave-safe bowl, heat chocolate chips and oil in microwave oven on high 1 minute or until melted, stirring every 20 seconds. Spoon chocolate mixture into indentations in cookies; sprinkle with mints. Makes 25 cookies.