Thursday, December 20, 2018

A Holiday Cookie Recipe

by Karen Rose Smith



I include three recipes in each cozy in my Caprice De Luca Home Staging series.  For me, the dessert recipe is always the most fun for me to create.  These chocolate peppermint blossoms will add color and flavor to any dessert tray.  (Nikki is Caprice's sister who owns a catering company, Catered Capers.)  They also freeze really well.  After I make a batch, I stow them in the freezer and just remove a few for a tray with other cookies whenever we have guests stop by.  I hope you enjoy the flavor and color of this festive cookie.



Nikki's Chocolate Peppermint Blossoms

2 sticks (1 cup) butter, softened
3/4 cup granulated sugar (plus an additional 1/2 cup to roll cookies in)
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup cocoa
2 1/2 cups flour
36-40 white chocolate peppermint buds

Cream butter, granulated sugar and brown sugar.  Add eggs and mix well.  Add baking soda, baking powder and cocoa.  Mix until all ingredients are blended well and butter is smooth and velvety.  Add flour 1/2 cup at a time.

When mixed, form one-inch balls and roll them in granulated sugar.  Handle as little as possible.  Put balls on lightly greased cookie sheets, leaving room to grow.

Bake 11-13 minutes at 375 degrees until set.  Let cool one minute, then lightly press on candy.  The candy will melt a bit.

Remove cookies to a cooling rack.  Let cool until candy has hardened again, then store.

Makes about 36 cookies.



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