CHOCOLATE MINT STICKS

FOR THE COOKIE:
2 eggs
1/2 cup melted butter
1 cup sugar
2 ounces unsweetened chocolate melted
1/2 teaspoon peppermint extract
1/2 cup flour
1/2 cup ground almonds
FOR THE PEPPERMINT FILLING:
2 tablespoons butter
1 tablespoon heavy (whipping) cream
1 cup confectioner's sugar (sifted)
1 teaspoon peppermint extract
FOR THE FROSTING:
1 ounce semi-sweet chocolate
1 tablespoon butter

TO PREPARE THE COOKIE BASE:
Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.

Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan.

Bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool.

TO PREPARE THE PEPPERMINT FILLING:
In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer.

TO PREPARE THE FROSTING:
Melt chocolate and butter together in small pan over low heat.

When filling is completely firm, spread frosting mixture on top. Refrigerate until chocolate is firm.

TO SERVE:
Cut into 3/4 by 2 1/4 inch strips.

Makes 40 cookies
Source: Cookiemania by Jeri Dry and Alix Engel