Chocolate Peppermint Blossoms

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Cocoa powder
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1 tbsp Milk

• Desserts

  • 34 Candy cane kisses

Found on garnishandglaze.com

Ingredients

• ½ cup butter (1 stick), room temperature
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon milk
• ¼ cup granulated sugar
• 34 Candy Cane Kisses, unwrapped

Directions

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
• Cream butter and both sugars together in the bowl of a stand mixer until fluffy. Mix in the egg, egg yolk, and vanilla until smooth. Add the dry ingredients a little at a time while mixing on slow until combined. Mix in the milk until smooth.
• Roll dough into 1 inch balls (about 1 tablespoon) and then roll in the ¼ cup sugar. Place 2 inches apart on a baking sheet (preferably lined with a Silpat mat). Bake for 10 minutes.
• When done, immediately move cookies onto a cooling rack or plate. Let them cool for 6 minutes and then gently press the kisses into the top. (If you do it earlier or leave them on the hot pan the kiss will get too warm and lose its shape.)