o Chocolate Peppermint Thumbprints
o 1 ½ cups all-purpose flour
½ cup unsweetened cocoa
1 cup butter, softened (cut down to 3/4 cup butter)
¾ cup sugar, plus ¼ cup, divided (may need a bit more for dipping)
1 egg
1 tsp. vanilla extract
1 cup canned purchased white frosting
¼ tsp. peppermint extract
4–6 drops red food coloring
o Heat oven to 350 degrees F. Mix flour and cocoa with whisk to get out any lumps. Cream the butter and 3/4 sugar until fluffy, then add in egg and vanilla. Beat in flour mixture just until mixed. Place remaining sugar in a small bowl. Roll dough into 1 inch balls and dip in sugar. Place on parchment lined baking sheet and bake 5 minutes then make impressions with a small measuring spoon in center of each cookie and bake an additional 4-5 minutes or until cookies are lightly set. Cool completely. Combine frosting, extract, and coloring. Pipe onto cookies using a plastic bag with the corner cut off.
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