I’ve been asked to do some baking for various occasions this holiday season, which is fantastic because I get all the joy from baking, and a taste test or two, without the dilemma of whether to eat a dozen cookies by myself or not.
Yesterday I whipped up several dozen cookies for Bardstown Road Aglow, a holiday walk along the popular street that runs through our neighborhood. Our church, St. James, along with many other establishments, will be providing extra holiday cheer as people pass by. Hopefully the wintery rain we’ve been having will come to an end, or at least turn to a more festive snow.
For this event, I wanted to make cookies that had the flavor of the holiday season. I initially picked out Minimalist Baker’s Chewy Double Chocolate Peppermint Cookies, but when I couldn’t find peppermint extract at Trader Joe’s, I adapted, and the Chocolate Peppermint Blossoms were born. Necessity is the mother of invention.
1/2 cup butter, softened*
3/4 cup sugar
1 1/4 cup white whole wheat flour (or unbleached all purpose)
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
Hershey’s Candy Cane Kisses
*I accidentally bought salted butter, so I omitted the salt from this recipe
In a large bowl, cream the softened butter and sugar using an electric mixer . (Make sure the butter is really soft – I was a little impatient and it wasn’t pretty.) Add the egg, and mix until smooth. In a separate bowl, combine the remaining dry ingredients and stir. Slowly add the dry ingredients to the wet, mixing as you go along. Once mixed, if necessary, use your hands to work the dough until it’s a little smoother. Shape dough into rounded tablespoons and place on a parchment paper-lined, or ungreased, cookie sheet, keeping the cookies at least 1″ apart. Press the tops of the cookies down. Bake for about 10 minutes. Upon pulling the cookies out of the oven, press a Kiss into the center of each one immediately. Do a taste test on one, and then allow the rest to cool completely. Enjoy!