I ate myself into cookie oblivion this weekend. It wasn't pretty. At least the aftermath wasn't pretty....the rest of it wasn't pretty darn spectacular. Aside from small bits of "proper food" here and there, my diet this weekend more or less consisted of cookies and brownies.
These Candy Cane Thumbprints were some of my favorite cookies this Holiday season! It boils down to two things...chocolate and peppermint. Mmmm!
These Candy Cane Thumbprints were some of my favorite cookies this Holiday season! It boils down to two things...chocolate and peppermint. Mmmm!
Despite my sugar coma, this weekend was hugely productive! Holiday baking is done! I didn't do a good job of keeping track, but if I had to guess, somewhere around 17 dozens cookies, 2 batches of fleur de sel brownies (de-lish!) and 3 batches of granola came out of my oven in the past couple weeks. Phew! Holiday shopping is close to done! Almost there, just 2 more gifts to go. Packages of tasty treats for my not so local family and friends are in the mail (the post office is out of control in the week leading up to Christmas!).
Candy Cane Thumbprints
(Adapted from Martha Stewart's Cookies)
Makes about 2 dozen
3/4 cup flour
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
1/2 cup (1 stick) butter
1/4 cup granulated sugar, plus more for rolling
1 egg yolk
1/2 teaspoon vanilla extract
Hershey's Candy Cane Kisses
Sift together flour, cocoa powder and salt. Set aside.
Melt chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Set aside to cool.
Cream butter and sugar until light and fluffy. Mix in egg yolk, vanilla and chocolate. Mix in flour mixture until just combined. Refrigerate dough at least one hour.
Preheat oven to 350 degrees F.
Scoop out about a tablespoon of dough and form into a ball. Roll dough in granulated sugar to fully coat. Place 1-inch apart on a parchment-lined baking sheet.
Bake 10-12 minutes, until cookies just start to crack.
Remove from the oven. Move cookies to a wire cooling rack and immediately place (and press down) a Hershey's Kiss at the center of the cookie.
Enjoy!
They might taste great, but above all they're absolutely adorable!! I dream about a weekend like yours, surviving on cookies and brownies haha!!
ReplyDeleteKisses! :)
I bought two bags of these Kisses, and have been wondering what in the world I was going to do with them...and now I know! Thanks for the help!
ReplyDeleteYUM! These look just like the 'fudgy bon bon' cookies my best friend makes for the holidays except her kisses are hiding inside the cookie. Great recipe!
ReplyDeleteDid you forget to mention the baking soda or baking powder? I'm going to make these tonight, and did not notice that.
ReplyDelete@ Donna....no ommission in the recipe above, it doesn't use any baking powder or baking soda. Hope you enjoy the cookies!
ReplyDeleteI ended up doubling the recipe and adding 1/2 teaspoon baking soda total. I used chocolate Kisses. This dough is different than others out there. Yum. Thanks for sharing.
ReplyDeletehttp://whatthedogate.blogspot.com/2011/12/blossom-cookies-two-ways.html
Yumm! Those pictures sure look delicious ^^
ReplyDelete