Mint Chocolate Ravioli Cookies

1/2 C Hot Fudge Sauce
1/2 tsp Mint Extract
2 1/4 C All-purpose Flour
1/4 C Unsweetened Cocoa Powder
1/4 tsp Baking Soda
1/8 tsp Salt
1 C Butter or Margerine - softened
1 C Granulated Sugar
1 Egg
1 tsp Vanilla Extract
2 oz. Semisweet Chocolate - melted
1 Tbs Confectioners' Sugar

In a small microwave bowl, heat hot fudge sauce on LOW until smooth and softened, about 20 seconds. Stir in mint extract; set aside.

In a medium bowl, combine flour, cocoa, baking soda and salt; set aside. In a large bowl, using an electric mixer set on high, beat butter and sugar until creamy, about 1 minute. Beat in egg and vanilla until combined; beat in melted chocolate. Add flour mixture; beat on low speed until a stiff dough forms, about 2 minutes. Divide dough in half; form each half into a 1-inch-thick disk. Wrap in plastic wrap. Chill until firm, about 1 hour.

Preheat oven to 350oF. Lightly grease 2 baking sheets. Using a floured rolling pin, roll dough to a 1/8-inch thickness. Using a pizza cutter or pastry wheel, cut dough into 2-inch squares. Reroll scraps and cut into additional squares. (alternately, you can use your favorite cookie-cutter shape).

On half the squares, spoon 1/2 tsp. fudge sauce into center of each square. Top with remaining squares. Using a fork, gently press edges of suares together to seal the cookies. Using a spatula, transfer the cookies to the prepared baking sheets. Bake cookies until firm, about 10 minutes. Transfer cookies to wire racks to cool completely. Dust cookies with confectioners' sugar.

Makes about 3 1/2 dozen cookies


Comments: These didn't get eaten very quickly at the dinner party. It might have been due to their odd look and no one knowing what was in them (I forgot to label my dishes). Also, the mint center may have been a little strong too - so you might want to go with a little less mint extract. You can also use other fillings like fruit preserves or various chocolate candies. I used Andes mints in some of mine.