Sunday, December 30, 2012

Chocolate Peppermint Blossoms


Merry Christmas everyone! Hope you had a wonderful Christmas holiday. I got to celebrate this wonderful holiday season with family and friends, and some pretty snow to top it all off :) True that we my husband had to shovel snow multiple times in one day and driving was insane, but it was still very pretty. 
For the Christmas gathering at my mother-in-law's house, I brought these little gems for everyone to enjoy. I wanted to make some sort of cookie and my husband said his mom liked peppermint things, so when I came across these cookies, I knew I had found our winner! Now even if you are not a big fan of peppermint things, I think you'll still like these cookies, as the peppermint flavoring is subtle and not at all overpowering. Soft, melt in your mouth cookies, with lots of chocolate flavor! These cookies are very simple to make and you should go make these soon!
Chocolate Peppermint Blossoms
Makes about 3-4 dozen cookies

Ingredients:

1.5 cups unbleached, all-purpose flour3/4 cup Dutch-process cocoa1.5 tsp baking powder1/4 tsp salt1/2 cup (1 stick) unsalted butter, slightly softened (but still cool)1-1/4 cup sugar3 eggs1/2 tsp vanilla1 tsp peppermint extractabout 1/2 cup powdered sugar for rollingHershey's Kisses (about 3-4 dozen)

Directions:1. In a small bowl, sift and whisk together the flour, cocoa, baking powder, and salt.  Set aside.
2. With an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy.  Beat in the eggs, one at a time, and the extracts, beating until combined and scraping down the sides and bottom of the bowl as needed. Change speed to slow, then gradually add the flour mixture, beating on low just until combined.  The mixture will be very sticky.
3. Place the bowl in the refrigerator and chill for 30 minutes to 1 hour.
4. While cookies are chilling, line cookie sheets with parchment paper.  Preheat oven to 350 degrees F.  Place the powdered sugar on a plate.
5. Using a teaspoon cookie scoop (or a spoon), scoop generous teaspoons of dough onto the prepared cookie sheets. Gently roll each ball of dough through the powdered sugar until coated, then place them back on the cookie sheet.
6. Bake for 12 minutes, until puffed and crinkly.  (Meanwhile, unwrap the Kisses.)
7. Remove from the oven and immediately press a Hershey's Kiss on top of each hot cookie.  Press firmly, so that it doesn't pop off.  Let the cookies sit on the sheet for 1-2 minutes, then remove to a wire cooling rack to cool completely. 

Recipe adapted from Bake at 350

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