Today was one of those days that I LOVE in December. A foul storm was in the forecast so we did all of our errands yesterday and spent today cocooned in the house avoiding winter.
The snow is still falling but frankly, we do not care.
The day of rest gave us an opportunity to work on the Christmas baking. It turned out to be a great day for us to work as a team.
Hard to believe that I used to refuse to have anyone in the kitchen with me.
By the time we were ready for bed we had finished four types of squares and five types of cookies.While this may seem like a lot remember that we normally make 30 - 40 types of cookies and squares.
Most of the things we made today were old favourites but these cookies were new. The Chocolate Mint Blossoms are made from a simple chocolate cookie dough that is chilled and rolled into balls and baked. Immediately after removing the cookies from the oven, a peppermint candy kiss is pressed into the top of the warm cookie.
Tasty and beautiful!
Chocolate Mint Blossoms
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
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.
Preheat oven to 350 degrees F. Shape dough into 1-inch balls. NOTE: we rolled the balls in granulated sugar for some extra sparkle. Place balls 2 inches apart on un-greased cookie sheets. Bake for 10 to 12 minutes or until edges are firm.
Immediately press a candy kiss into the center of each cookie. Transfer to wire racks; cool
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