Chocomint Blossoms

By sheilaolim

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 3/4 cup Dutch-process cocoa powder
• 2 teaspoons baking powder
• 1 egg
• 2 tablespoons milk
• 1 teaspoon peppermint extract
• 1 1/2 cups all-purpose flour*
• 42 peppermint-swirl kisses or milk chocolate kisses (optional)
• 1 recipe Minty Chocolate Drizzle (optional)

Details

Servings 42
Adapted from bhg.com

Preparation

Step 1

1.
In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.

2.
Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are firm.

3.
If desired, immediately press a candy kiss into the center of each cookie. Transfer to wire racks; cool. If desired, drizzle with Minty Chocolate Drizzle.