25 Days of Christmas Baking Day 18: Candycane Chocolate Thumbprints
Today's glorious treat comes from Delish.com, with slight alterations. I am rather pleased with it, and it's a fast make. About 40 minutes start to finish.
- 2 cup(s) all-purpose flour, spooned and leveled
- 2/3 cup(s) unsweetened cocoa powder
- 1/4 teaspoon(s) fine salt
- 1 1/4 cup(s) (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cup(s) granulated sugar
- 1 large egg
- 1 tablespoon(s) pure vanilla extract
- 5 ounce(s) (3/4 cup) semisweet chocolate chips
- 1/2 teaspoon(s) pure peppermint extract
- crushed candycane
- Preheat oven to350
- 1 c each--beat butter and sugar
- Add egg and vanilla;
- add dry ingredients
- Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; make an indentation in center of each cookie.
- Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
- melt remaining butter and chocolate chips stir in peppermint extract. Spoon or pipe into cookie indentations and top with crushed candy cane.
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