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
  1. Preheat oven to350
  2. 1 c each--beat butter and sugar
  3. Add egg and vanilla; 
  4. add dry ingredients
  5. 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.
  6. Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
  7. 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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