Chocolate Peppermint Blossoms

By JMS2013

Double Batch - Dough very wet, best to store in freezer before rolling - roll into balls w/baller, roll ball in sugar to help with stickiness before baking - let cool slightly before placing kiss on top and then chill so the kiss won't melt into a puddle

Ingredients

• 1/2 cup butter, softened
• 1/2 shortening
• 1 cup white sugar
• 3/4 cup cocoa powder (dutch-process cocoa powder)
• 1 eggs
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/2 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 40-45 Hershey’s Peppermint Kisses

Preparation

Step 1

Using an electric mixer, cream together the butter and shortening 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 vanilla until smooth.

In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda and salt. Beat in as much of the flour mixture into the wet mixture as you can with mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.

Preheat oven to 350F. Roll the dough into 1 inch balls and place the balls 2 inches apart on a cookie sheet lined with parchment paper.

Bake for 10-12 minutes or until edges are firm. Remove from the oven and press a chocolate peppermint kiss in the center of each cookie.

Cool on a wire rack. If desired, drizzle with Minty Chocolate Drizzle.

Instructions