Peppermint Cream Bites (by Celeste)

These were delicious. SO delicious. I admit to adding food coloring to the filling (this might be against VGP rules) and some crushed peppermint on top; in my mind's eye, these had a pink filling to go with the peppermint theme. But plainer, these cookies will still be great.

Note: I think that a purchased Oreo cookie-crumb pie crust would work just as well for this recipe...maybe even better. I had trouble with my cookie bottoms crumbling off.Peppermint Cream Bites
Prep: 20 min Oven: 350 Bake: 8 min Freeze: 45 min Yield: 30 bites

1 1/2 cups crushed chocolate sandwich cookies (about 15)
3 T melted butter
2 cups powdered sugar
2 T softened butter
2 T milk
1 tsp peppermint extract
6 oz bittersweet chocolate bar, chopped
2 T shortening

1. Preheat oven to 350. Line an 8x8x2 baking pan with foil, extending foil over edges of pan.

(Tip from Kari: Easy way to line a cornered pan is to turn it over and shape the foil around the outside first so it takes the shape. Turn pan back over and simply drop shaped foil in.)

2. In medium bowl, mix cookie crumbs and butter together until evenly mixed. Press crumb mix into the bottom of the pan. Bake for 8 minutes. Cool slightly (about 15 minutes.)

3. Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and extract to make a thick paste. Spread peppermint mixture evenly over the prepared crust. Place in freezer for 45 minutes.
4. In microwave-safe bowl, combine chopped chocolate and shortening. Microwave 30 seconds; stir. Microwave another 30 seconds, stirring until melted. Let chocolate cool for 15 minutes, stirring occasionally. Pour chocolate over mint layer and spread evenly. (If you want to put crushed peppermint candy on, now's your chance.) Allow the chocolate to set for a few minutes before cutting. Use 1 1/2 inch round cookie cutter to make 30 bites. (Note: You need to choose cookie cutters that have pretty steep sides, or you'll be pressing mostly through one layer, not the whole cookie.)

Store in refrigerator in airtight container for up to 2 weeks or freeze for up to 3 months.Recipe from Better Homes and Gardens Christmas Cookies, December 2009