Thursday, December 22, 2011

Blossom Cookies Two Ways

These Blossom Cookies seem to be popping up all over the food blog world, so I thought I'd give them a try.  The verdict?  Easy, festive, delicious.  Woof!

I actually made one batch with a little espresso in the mix, and topped with a Peppermint Kiss.  They were supossed to have peppermint extract in the dough, but I was out of that.  They still came out quite yummy, especially warm from the oven when the Kiss was all melty. That inspiration came from Culinary Concoctions by Peabody.  I've also seen similar recipes at  My Kitchen Addiction and Poet in the Pantry

The Corner Kitchen had a slighly different take on the dough, so that is what I followed to make a second batch.  I was out of the Peppermint Kisses, but I had two plastic candy canes full of Chocolate Kisses.  Chocolate Chocolate Blossoms.  Super yum!

I set these on top of the washer in the laundry room to cool, and man oh man did it smell chocolaty in there!

Cookie making is always more fun with little helpers.  Putting the rolling sugar in a bowl on top of the cookie sheet where the dough was being transfered to helped to contain the mess.
Holiday Blossom Cookies (adapted from The Corner Kitchen and Culinary Concoctions by Peabody)

4 ounces semisweet chocolate, melted and cooled
1 1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 sticks butter, at room temperature
1/2 cup sugar, plus more for rolling
2 egg yolks
1 teaspoon vanilla extract
36 - 48 Hershey's Kisses, either chocolate or peppermint, or some of each

Preheat the oven to 350 degrees.  Line baking sheets with a Silpat mat or parchment paper.

Melt the chocolate in the microwave.  Heat for a minute, stir, and continue to heat in 30 second increments until melted.  Stir in between time in the microwave.  Set aside to cool.

In a medium bowl, combine the flour, cocoa powder, salt, and baking soda.  Set aside.

In the bowl of a standing mixer, beat the butter for about 30 seconds.  Add the 1/2 cup sugar and beat until light and fluffy, scraping bowl as needed.  Add the egg yolks one at a time, beating to combine.  Add the vanilla, scrape, and beat for a final time.

Stir the flour mixture in by hand, until just barely combined.  You will still see a bit of the flour mixture.  Add in the melted chocolate, and continue to stir until well combined.

Scoop out the dough by the tablespoon.  Quickly form into a ball, and roll in the extra sugar.  Place on the cookie sheet about an inch apart.

Refridgerate for about 10 minutes. 

Bake at 350 for 10-12 minutes.

Remove from oven and immediately place a Kiss in the center of each cookie, smooshing down a bit for the cracked effect.

Allow to cool on the sheet for about 5 minutes.  Tranfer the cookies to a wire rack to finish cooling.


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