2 oz unsweetened chocolate (I used Almond bark), melted and cooled (not until hard)
1 cup butter, softened
1 cup sugar
1 t vanilla
1/4 t salt
2 1/2 cup flour
1/4 cup butter, softened
2 cups powdered sugar
1-2 T milk
1/2 t vanilla
2-3 drops red food coloring
1/2 cup crushed candy canes or starlight mints
Cream butter and sugar. Add vanilla, salt, chocolate and egg. Mix thoroughly. Add flour. Combine well. Refrigerate 1 hour.
Preheat oven to 375. Shape dough into small rounds. Place on greased cookie sheets. Dimple (with thimble or small measuring spoon). Bake 8-10 minutes. Cool completely on rack. If dimple shrunk during baking IMMEDIATELY on removing from oven, dimple again.
Cream butter and powdered sugar. Add milk, vanilla and food coloring. Should be thick and creamy. Place 1/2 t filling in each cookie dimple (after cookies are cooled). Sprinkle with crushed candy pieces. Let set up in fridge or outside on deck as I did.