Receta Chocolate Crinkle Blossoms
The Great Food Blogger Cookie Swap 2015
Chocolate Crinkle Blossom
Yield: 32 cookies
- 1 1/2 cups flour
- 3/4 cup Hershey's cocoa
- 1 1/2 t baking powder
- 1/4 t salt
- 1 stick (1/2 cup) butter, room temperature
- 1 1/4 cups sugar
- 3 eggs
- 1/2 t each vanilla extract and peppermint extract
- 1 cup powdered sugar for rolling
- 32 Hershey's Kisses
- Line cookie sheets with parchment paper. Preheat oven to 350º
Whisk together flour, cocoa, baking powder and salt. Set aside.
With an electric mixer, cream butter and sugar until light and fluffy. Beat in the eggs and extracts, beating until combined and scraping down the sides of bowl as needed.
Gradually add the flour mixture, beating on low until combined. The mixture will be sticky.
Place the bowl in the refrigerator and chill for 1 hour.
Use a teaspoon cookie scoop, scoop into balls. Place the powdered sugar in a bowl. Gently roll each ball in the powdered sugar until coated.
Place coated balls on prepared baking sheet.
Bake at 350º for 10-12 minutes. Remove from the oven and immediately press a Hershey kiss candy on top of each hot cookie. Remove cookie from baking sheet and cool on wire rack.
One dozen cookies went to each of the following:
Carolann @ Apron Warrior
Aimee @ Like Mother Like Daughter
and
Alicia @ Balancing Motherhood
Hope you enjoyed the Chocolate Crinkle Cookies!
I received three delicious dozen cookies from:
Kristen @ Bake Like A Champ
Chocolate Sables'
Italian Rainbow Cookies~
(Didn't get the name or blog name)
Yasmin @ Geek Grubs
Star Wars Gingerbread Cookies
Thank you Ladies!
All of the cookies were delicious:)