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Joined Date: Jan 04, 2005
"The taste gets a 5 star rating, but I deduced 1 star for recipe issues. 1st, there is no need to refrigerate the chocolate/peppermint mixture for 1hr. Leaving it in the fridge that long left me with a solid block of chocolate. I melted the chocolate over a double broiler until the chocolate was half melted, and then I turned off the flame on the stove and let the residual heat melt the remaining chocolate. I moved the bowl to the counter and let it sit for 10 minutes and the chocolate was at the perfect constancy to fill the cookies. 2nd, there was no need then to freeze the cookies for 25 minutes, but I did place in the fridge while I melted the top chocolate. Lastly, I disagree with using store bought cookie dough. Most of the sugar cookie dough that I saw in the store contained trans fats and ingredients that I would not use in my kitchen to make a batch of sugar cookie dough. Save an hour by not putting the chocolate in the fridge, use the time to make your own dough.