Receta Red Velvet Peppermint Thumbprints
Thanksgiving morning at 4 am, I was already busy in the kitchen. I made dinner rolls for our dinner at my Aunt Ann's home and I also made these cookies! I wanted to take a little gift box of cookies to leave with her to enjoy after we were gone.
These also would be the perfect cookie to leave out for Santa on Christmas Eve. Imagine how tickled he would be to find these waiting for him!
This recipe will only make 18 cookies, so if your looking to feed more people, then you may want to double the recipe. I tend to not like to have too many cookies hanging around because if I do have them, we tend to eat them! These cookies would definitely have been a problem spot for both Grumpy and me. I boxed up a dozen of them, had two for myself and Grumpy had the other 4. All in one sitting. I have to say these are definitely Grumpy and Honey approved.
Published 12/01/2014
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons red food coloring
- 1/2 teaspoon peppermint extract
- 1-1/4 cups flour
- 2 tablespoons baking cocoa
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup Andes peppermint pieces
- white dipping chocolate
Instructions
Preheat oven to 350 degrees.
In medium sized mixing bowl, using hand mixer on medium speed, mix butter and sugar until creamy. Add egg, food coloring and extract and mix until combined.
In a separate bowl mix together 1-1/4 cup flour, baking powder, and salt. Gradually mix flour mixture into butter mixture until combined.
Remove from oven and transfer cookies to cooling rack. Cool completely.
Melt white dipping chocolate in microwave according to directions. Drizzle over top of cookies. Let chocolate harden prior to storing.
Yield: 1-1/2 dozen cookies
Prep Time: 00 hrs. 20 mins.