I'm super excited that Christmas is 2 days away! All I need to do is wrap presents and make cupcakes for Christmas Eve dinner. The hard part of driving back to Michigan is done! Now I just get to relax, see friends & family, and eat, drink, & be merry! My mom and I even made one last batch of cookies - a secret family recipe! Ruth and I drove to Michigan in record time. Even with dropping Andrea off at the airport, rain all day, and a stop for lunch, we made it in eleven hours - road trip success! After a good night's rest I'm ready to continue my holiday celebrations.
I brought these cookies to a cookie exchange and caroling party. If you know me in real life, you know I am many things, but a singer I am not. Luckily the hosts provided boozy punch and my favorite - spiced cider with rum. After a few cocktails I was ready to go outside and sing a few carols.
Not only was the caroling fun, people on the street paused to take video, but the cookies were well received! I get excited when people grab extra cookies. Taking a second (or third) serving is the greatest complement a baker can receive!
Red velvet blossoms are a fantastic addition to your cookie tray. They are sweet, big, and festive. The red velvet crinkle cookies are delightful on their own with the white chocolate chips inside and the powdered sugar all around. A little kiss on top adds more chocolate to compliment the cocoa in the cookies and looks lovely. Let's take a break from traditional chocolate & peanut butter blossoms with this red velvet version!
Red Velvet Blossoms Adapted from Cooking Classy Yield - 44 2-tablespoon cookies
12 tablespoons unsalted butter, room temperature 1 1/3 cups sugar 3 eggs 1 vanilla bean, seeded 2 teaspoons lemon juice big squirt of red food coloring 3 cups flour 1/4 cup cocoa powder 2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1 cup white chocolate chips 1 cup powdered sugar 44 Hershey kisses unwrapped, dark chocolate
- Cream together the butter and sugar until pale yellow in the bowl of a stand mixer with a paddle attachment for 2-3 minutes. Beat in the eggs one at a time and then the vanilla seeds. Add in the food coloring and lemon juice and beat until light and fluffy. Scrape the bowl as needed.
- Whisk together the flour, cocoa, powder, soda, and salt. Add to the rest of the ingredients on low speed until just combined. Mix in the white chocolate chips.
- Cover the dough and refrigerate for an hour.
- Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
- Use a 2-tablespoon cookie scoop to portion the dough. Roll the dough in powdered sugar before placing on the cookie sheet.
- Bake for 12 minutes or until the cookies are set. Place on a wire rack and put a kiss in the center. Let cool completely before packaging.