Choco-Mint Blossoms

By Nanadi-2

To maintain freshness of chocolate kisses, store in the freezer and thaw as needed.

Ingredients

• 1/2 c. butter, softened
• 1/2 c. shortening
• 1 c. sugar
• 3/4 c. unsweetened Dutch-process cocoa powder
• 2 tsp. baking powder
• 1 egg
• 2 tbsp. milk
• 1 tsp. peppermint extract
• 1 1/2 c. all-purpose flour
• 42 peppermint-swirled candy kisses or milk chocolates, unwrapped

Preparation

Step 1

In large mixing 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 sides of bowl occasionally. Beat in the 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 and chill dough about 1 hour or until easy to handle.

Preheat oven to 350 degrees. Shape dough into 1" balls. Place 2" apart on an ungreased cookie sheet.

Bake for 10 to 12 minutes or until edges are firm. Immediately press a peppermint-swirled candy into the center of each cookie. Transfer cookies to a wire rack and let cool.

To make ahead and store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.