Peppermint Chocolate Blossom Cookies
adapted from Culinary Concoctions by Peabody
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 TBSP instant hot cocoa powder (hot cocoa mix)
1 tsp. pure vanilla extract
1 tsp. peppermint extract
3 cups all purpose flour
1/3 cup cocoa powder
1 tsp. baking soda
1/2 teaspoon salt
About 1/3 cup granulated sugar to coat cookies
Approximately 4 dozen Candy Cane Kisses, unwrapped
1. Preheat the oven to 350°F. Lightly grease your baking sheets, or line with parchment, and set aside.
2. In a large mixing bowl, cream together the butter, sugar, and hot cocoa powder until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla and peppermint extracts. Meanwhile, whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually add the flour mixture to the creamed mixture until the dough comes together.
3. Roll tablespoons (I used about 2 Tbs) of the dough into balls and coat with granulated sugar. Place on the baking sheet and bake for 8-10 minutes.
4. Let the cookies cool on the baking sheet for 2-3 minutes before pressing a Candy Cane Kiss into the center of each cookie. Transfer to wire racks to cool completely.
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