Monday, December 9, 2013

Peppermint Kisses

If you've been following me on Instagram then you'd know each day for the past week I've been baking Christmas Cookies and logging photos of them.  On Day 4 I had some extra chocolate kisses leftover after I got done making my peanut butter blossoms so I thought...why not make a different flavor of cookie that pairs well with Chocolate?!?!  Well of course Peppermint came to mind, so I altered my recipe to accommodate the peppermint.  Then I thought.... these would probably look more festive if I added some red food coloring.  And sure enough I ended up with a great tasting, Christmas Cookie that can adorn my Christmas Cookie Trays and used up my extra chocolate kisses.
These are a soft and buttery cookie and with the added peppermint extract you'll swear you were eating a mint. And the chocolate kiss makes for the perfect ratio of a minty chocolate flavor in your mouth.

1 cup butter
1 cup sugar (divided)
2 eggs
1 tsp. peppermint extract
1 tsp. vanilla extract
2 1/2 cups flour
1/2 tsp. salt
10 drops red food coloring
48 chocolate kisses.
1. In a large mixing bowl allow butter to soften for a few hours, then add 2/3 cup sugar and beat until fluffy. 2. Add your eggs, peppermint and vanilla.
3. Gradually add your flour and salt.
4. Next scrape down the sides of your mixing bowl so dough in in a nice round ball.
5. Randomly add 10 drops of red food coloring around the ball.
6. Turn your beaters on medium speed and work food coloring around a couple of times so your dough has a nice red swirl to it.  (see photo above)
7. Do not over mix or your dough will be red throughout.
8. Next roll dough into small balls and drop into a bowl of 1/3 cup sugar.
9. Coat balls in sugar and place on a greased cookie sheet about 2 inches apart.
10. Bake at 350 degrees for 6-8 minutes.
11. Remove Cookies from oven and place chocolate kisses on top of each cookie.
12. Then remove cookie for tray and allow to cool for a couple of hours before packaging and storing in an air tight container.
13. (Feel free to eat the cookie whenever you think it's cooled off enough.)  
Yield: 48 cookies.

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