Today, Leslie and I whipped up a preview of a delectable Christmas cookie. Once I popped one in my mouth, I remembered why I make these every Christmas. If you love mint… these are the babies for you!
1 2/3 cup of all-purpose flour (I use King Arthur’s)
1/2 c cocoa powder (I used Wilbur’s)
1 1/2 teaspoon baking powder
1/2 teaspoon of salt
1 stick of unsalted butter (or butter spread like Smart Balance) at room temperature
1 1/4 cup of granulated sugar
2 eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon of mint extract
1/3 cup of confectioner’s sugar (for rolling in the cookie dough balls in)
1 bag of Mint Truffle Hershey Kisses, unwrapped
Preheat the oven 350 degrees. Line your baking sheets with a Silpat or parchment paper. Set aside. Pour the confectioner’s sugar in a bowl and set aside.
In a mixing bowl, combine the flour, cocoa, baking powder and salt. Whisk. Set aside.
In your stand mixer, cream the butter and sugar. Then add one egg at a time, blending well in between the additions. Then add the vanilla and mint.
Add the flour blend to the stand mixer in thirds. Blending well after each addition. With a cookie scooper, scoop out a ball and roll it in the confectioner’s sugar to coat and then place on your baking sheet. Repeat. Bake for 10-11 minutes. Remove promptly and depress a Kiss in the middle of each cookie. Let cool for 10 minutes then serve or store in a tupperware container.
Courtesy of Knead to Cook.
For more from this blog check out an interview with founder Robin Gambino on this week’s episode of Biology of the Blog.