Wednesday's post was a little uninspired, which is sad, because those cookies are phenomenal. So ignore the words and go straight to the recipe. This cookie is equally phenomenal, but in a different sort of way. Eggnog cookies are simple, sophisticated, and delicate while peppermint blossoms are in your face messy and minty.
I need a balance of messy and sophisticated in my life and more importantly on my cookie platter. It has been said often during this past week of cookie recipes, but I'll say it again, I like to include all the holiday flavors when baking Christmas cookies. To me this includes peppermint, gingerbread, fall spices, eggnog, chocolate, and vanilla. I believe I do a pretty good job of being inclusive!
Let's take a pause to discuss something super exciting that is about to happen - I'm getting on a plane and flying to Michigan tonight!! It's winter break time! Eleven glorious days of vacation, eating, drinking, spending time with friends and family, and reverting back to my 16 year old stuff. There is nothing better to help get into the holiday spirit than fighting with your dad over the remote. It's time to go back to the mitten.
These cookies are good, really good. They are essentially a riff on the classic peanut butter blossom but the cookie is chocolate and the kiss is minty. Wonderful, wonderful, wonderful. The cookie has a deep, dark chocolate flavor and it's perfectly coated with powdered sugar. The candy cane Hershey's kiss on top ends up permeating the entire cookie so you are left with lots of minty goodness. This is a cookie I will definitely be making again next Christmas!
Peppermint Blossoms Adapted from Bake at 350 Yield - 48 cookies
1 1/2 cups flour 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon Kosher salt 1 stick (8 tablespoons) unsalted butter, room temperature 1 1/4 cup sugar 3 eggs 1 1/2 teaspoons vanilla 1/2 cup powdered sugar 48 candy cane kisses
- Whisk together the flour, cocoa, powder, and salt in a small bowl.
- In the bowl of a stand mixer cream together the butter and sugar until pale yellow. Beat in the eggs one at a time and the vanilla extract. Beat until well combined and scrape the bowl as needed.
- Turn the mixer to low and mix in the dry ingredients until just incorporated. The dough is very soft.
- Refrigerate the dough for about 30 minutes. Preheat the oven to 350 F.
- Use a 1 tablespoon scoop to portion the dough. Place each ball of dough on a plate with the powdered sugar. Roll the dough in the powdered sugar and then place on a baking sheet.
- Bake for 12 minutes or until the cookie is soft, but set. Unwrap the kisses.
- Place a kiss on top of each cookie as soon as it comes out of the oven.
- Let the cookies cool completely on the baking sheet so the kisses can re-harden before packaging.