Monday, December 21, 2015

candy cane kiss cookies

the goods:

1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon milk
1/2 cup confectioners' sugar
20 hershey candy cane kisses

In a large bowl using a stand mixer, beat the butter, sugar and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of bowl as needed.  Beat in the vanilla until combined. In a medium bowl combine the flour, cocoa powder, baking soda, and salt. Whisk to combine. With the mixer on low speed, slowly pour in the dry ingredients, then add the milk. Mix until just combined. Scrape down the sides and bottom of bowl as needed.
Chill in the fridge for at least 2 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. put confectioners' sugar in a small bowl. Roll tablespoons of dough into balls, then roll each ball in confectioners' sugar to coat. Bake for 10 minutes. Allow to cool slightly on baking sheet, then press a hershey candy cane kiss into the center of each cookie.

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