It’s here! At last, at last, today is the Great Cookie Exchange. IN the manner of a cookie swap, but without actual cookies. (Not computer ‘cookies’ either!) But those of us participating will be sharing some of our favorite cookie/holiday treat recipes. I have so many favorites that it’s often hard to narrow it down. Peanut butter turbans…mmm…good old fashioned sugar cookies? YUM! Or how about reverse chocolate chip? They’re all SO good. I’m actually baking cookies as I write this on Tuesday, though this years ‘new’ recipe has NOT been made yet. If you’re reading this at Eastern USA breakfast time, I’m actually just now baking the cookie that I’m sharing!
Peppermint Kiss Thumbprint Cookies Prep time 25 mins Cook time 12 mins
Soft thumbprint sugar cookies with a creamy white chocolate center and topped with a peppermint kiss!
- 1 cup butter
- 1 cup powdered sugar
- 2 egg yolks
- 1 teaspoon vanilla (I always use more vanilla than called for)
- 1/2 teaspoon almond extract
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the chocolate
- 1 cup white chocolate chips
- 4 tablespoons heavy cream (1/4 cup)
- red food coloring
- one bag peppermint Hershey kisses, unwrapped
- Pre-heat oven to 350°. Lightly spray a baking sheet with cooking spray (or lightly grease with shortening), set aside.
- In a large bowl, cream together butter and powdered sugar until smooth. Mix in egg yolks, vanilla, and almond extract. in another, medium sized bowl, whisk together flour, baking powder and salt. Slowly mix dry ingredients into wet ingredients until all ingredients are incorporated. Roll dough into 1 inch balls (oh, balls!! this IS a sexy post after all!) and place on prepared baking sheet 2 inches apart. Use your thumb, or the end of a wooden spoon to make a well in the top of each dough ball.
- Bake cookies 10-12 minutes. Remove and allow to cool 5 minutes before carefully removing from pan and allowing to finish cooling. When cookies are cool enough to touch, gently press down the center of the cookie to re-form the well.
- In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave on high for 1 minute (or use a double boiler if you don’t have a microwave). Stir until chocolate is melted and mix is smooth. Reserve 1/4 cup of the chocolate and set aside in a zip-lock bag. Add 3-6 drops of food coloring (according to your own preference of color) to the larger portion of chocolate and mix until smooth and even in coloring (I don’t mind it swirled, actually. And I don’t mind leaving it white, either.). Fill each cookie well with approximately 1 teaspoon of the tinted chocolate. Snip off a tiny corner of the zip lock bag and swizzly-drizzle a few lines of the white chocolate over the cookies, then press a peppermint kiss into the middle of the chocolate. Allow to cool completely, and let chocolate set for about 1 hour (or you can pop into the freezer for 10-15 minutes to speed-set the chocolate!). Optional: sprinkle the cooled cookies with granulated or sanding sugar for a more fancy look. (I think I’d do this while the cookies were still “setting” or else the sugar would simply slide off…but I’ll know more after I get them out of the oven!)
The recipe doesn’t look like it makes a ton of cookies, less than 2 dozen. But won’t they look festive on your holiday cookie platter?
Now, here is the list of all the peeps who are participating in this year’s cookie party! Make sure you go and pay them a visit and see what recipes you’ll be adding to your personal collection. Aaaand….
Huzzah and magical internet confetti….
to our amazing hostess, Jz, for setting this up for another year. It’s a lot of work–albeit delicious–and I am most appreciative of her annual efforts. So’s my tummy! Happy baking everyone!
nilla Don’t click this link…you’re already HERE, silly!