Chocolate-Filled Cookies with Peppermint Frosting

Instructions

• 1. Cream shortening and granulated sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture.
• 2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
• 3. Preheat oven to 350°. Break each candy bar into 12 pieces. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. square cookie cutter. Place half of squares 2 in. apart on ungreased baking sheets. Place a chocolate piece in the center of each square; cover with remaining squares, pressing edges to seal.
• 4. Bake until edges are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
• 5. For frosting, combine confectioners’ sugar, butter, extract and enough milk to reach a spreading consistency. Spread over cookies; sprinkle with candies.
• 6.
  To make ahead:
  Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Refrigerate.
• 7.
  Freeze option:
  Place wrapped dough in resealable plastic freezer bag and freeze. If necessary, let dough stand 15 minutes at room temperature before cutting. Prepare and bake cookies as directed. Iced cookies can be frozen up to 1 month.
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