2 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. (each) butter, Crisco, white sugar, brown sugar
1 egg
2 tbsp. milk
3/4 tsp. peppermint extract

Sift first 3 ingredients; set aside; cream next 7 ingredients together; slowly beat in flour mixture. Divide dough into fourths; cover; chill 1 hour. Preheat to 375 degrees; on lightly floured board, roll each fourth to 1/8 inch thickness; cut with 2 1/2 inch heart-shaped cutter. Place half the cutouts on ungreased sheets; spread with teaspoonful of filling. Top with remaining cut-outs; seal edges. Bake 9 to 10 minutes and cool. Drizzle with peppermint icing and chocolate drizzle. Makes 25 to 30.

FILLING:

1 c. chocolate chips (reserving 2 tablespoons for chocolate drizzle)
1 tbsp. butter

Stir until smooth.

PEPPERMINT ICING:

1/2 c. powdered sugar
2 drops peppermint extract
2 drops red food coloring
A little milk

CHOCOLATE DRIZZLE:

2 tbsp. chocolate chips (from 1 cup of chips)
1 tsp. butter

Stir until smooth.