What is the recipe for a ';chocolate top'; cookie?

Here is a picture of the type of cookie I am referring to. http://www.chocolatetops.com/store/images/picts/choclateTops2.jpg


I cannot find the recipe anywhere online. Am I using the wrong name for the cookie?What is the recipe for a ';chocolate top'; cookie?
The chocolate top can be achieved by either making or buying cake frosting and applying with a #32 Star tip in a swirl motion with a pipeing bag.





Spritz Cookies





Ingredients:


1 whole large egg


1 large egg yolk


2-1/4 cups plus2 tablespoons all-purpose flour


1-1/4 teaspoons baking powder


1/4 teaspoon salt


1 cup (2 sticks) unsalted butter at room temperature


1 cup confectioners' sugar


1/4 cup granulated sugar


2 teaspoons pure vanilla extract


1 teaspoon grated lemon zest





Prep:


Preheat the oven to 350 degrees. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil. Stir the egg and the yolk together in a cup and set aside. Sift the flour, baking powder, and salt together in a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, both sugars, vanilla, and lemon zest together in a medium-size mixing bowl until fluffy, 1 to 1-1/2 minutes. Scrape the bowl with a rubber spatula. Add the flour mixture and continue to mix on medium speed until thoroughly blended, 3 minutes, stopping the mixer once to scrape the bowl. With the mixer on medium-low speed, add the egg mixture and mix until blended, 30 seconds. Stop the mixer once to scrape the bowl. Put the dough into the cookie press and press the cookies out onto the prepared baking sheets, leaving 1 inch between them. Bake the cookies for 10 minutes. Then lower the oven temperature to 325 degrees and bake until they are firm and lightly golden around the bottom edge. The baking time will vary depending on their shape, but the range will probably be 16 to 22 minutes. Cool the cookies on the baking sheets. If you plan to snack on them the first day, leave the cookies out on the baking sheet or on a plate. After that, place them in an airtight plastic container and store them in the freezer for up to 2 weeks. Makes 60-70 cookiesWhat is the recipe for a ';chocolate top'; cookie?
I think this may be a butter cookie or shortbread cookie with chocolate frosting or melted chocolate on top. Because of all the chocolate, I can't really tell what kind of cookie it is. It might even be a variation of the peanut butter blossom cookies (see recipe below). Really, though, you can top any kind of cookie you like with chocolate, so I would look for a cookie recipe that seems like it would match the cookie underneath the chocolate and then put some slightly melted chocolate (or chocolate frosting) in a pastry bag (or a little zip plastic bag with the corner snipped off) and then decorate your cookies with chocolate to mimic the picture.





Fudge-Topped Shortbread


INGREDIENTS





* 1 cup butter (no substitutes), softened


* 1/2 cup confectioners' sugar


* 1/4 teaspoon salt


* 1 1/4 cups all-purpose flour


* 1 (14 ounce) can sweetened condensed milk


* 2 cups semisweet chocolate chips


* 1/2 teaspoon almond extract


* 1/3 cup sliced almonds, toasted





DIRECTIONS





1. In a mixing bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 16-20 minutes or until lightly browned.





2. In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high for 1-2 minutes or until chips are melted; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.








Peanut Butter Blossoms


Ingredients:





* 48 HERSHEY'S KISSES Brand Milk Chocolates


* 1/2 cup shortening


* 3/4 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter


* 1/3 cup granulated sugar


* 1/3 cup packed light brown sugar


* 1 egg


* 2 tablespoons milk


* 1 teaspoon vanilla extract


* 1-1/2 cups all-purpose flour


* 1 teaspoon baking soda


* 1/2 teaspoon salt


* Granulated sugar





Directions:


1. Heat oven to 375掳F. Remove wrappers from chocolates.





2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.





3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.





4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.





Good luck!
of course, u know... the main ingridient is chocolate, sugar, cookies....