CHOCOLATE PEPPERMINT BLOSSOMS

There are over a hundred reasons why I love Christmas time and one of them is how pretty all the decorations and food are. I love the green Christmas trees, garland, and holly; gold stars; white and colorful lights; red and white candy canes, and these Chocolate Peppermint Blossoms.

How beautiful are these babies?! The cookie portion is amazing all on its own! It’s a dark chocolate brownie cookie rolled in sugar and baked just until done creating a soft fudgy delicious cookie.

Ingredients

• 1/2 cup butter*, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla
• 2 cups all-purpose flour** (240 grams)
• 1/2 cup cocoa powder (I used Special Dark Cocoa)**
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1-3 tablespoons milk
• 1/4 cup granulated sugar
• 34 Candy Cane Kisses unwrapped

Instructions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, combine the flour (measure this & cocoa powder by spooning into measuring cup and leveling off), cocoa powder, baking powder, and salt. Set aside.
3. Cream butter and both sugars together in the bowl of a stand mixer until fluffy. Mix in the egg, egg yolk, and vanilla until smooth. Add the dry ingredients a little at a time while mixing on slow until combined. Mix in the milk until smooth and dough comes together (I only use 1 tablespoon). (If you chose to use a total of 3/4 cup butter and your dough it difficult to roll, refrigerate for 1-2 hours.)
4. For full instructions : www.garnishandglaze.com

Share this post