These are just what you want from a holiday cookie. Dense and rich but soft and seriously generous on flavor. Ed said the chocolate was too dark for him. Which means it's just right.
Careful when you put the kisses on these ones. The peppermint kisses seem to be a bit softer than regulars so they kinda melt down if you put them on the cookies hot out of the oven. Let them cool for 2 or 3 minutes before setting them on. (This one was perfect before I slightly smashed it setting up the shot!)
Peppermint Kiss Cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
2 tsp baking powder
2 T milk
1 tsp peppermint extract
1 1/2 cups all-purpose flour
42 peppermint swirl candy kisses
1. Preheat oven to 350. In a large bowl, combine butter and shortening. Beat 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 flour. Cover and chill about 1 hour or until dough is easy to handle.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until edges are firm.
3. Allow cookies to sit 2 to 3 minutes, then press a candy kiss into the center of each cookie. The white chocolate in the candy cane kisses does not hold its shape when it melts as well as milk or dark chocolate do, so watch the first few you do. If the kiss melts into a puddle, allow the cookies to cool another minute or two before placing the candy. Transfer cookies to a wire rack and cool completely. Makes about 42 cookies.
Recipe from Better Homes and Gardens Christmas Cookies magazine, 2010
Cookies made by Shanna S.
Click here for printable recipe