Taste of Home
Red Velvet Peppermint Thumbprints
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
YIELD: about 4 dozen.
Red velvet cookies and cakes are so pretty, but I always wish they had a bigger flavor. I infused these thumbprints with a peppermint pop. —Priscilla Yee, Concord, California
Ingredients
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1 cup butter, softened
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1 cup sugar
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1 large egg, room temperature
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4 teaspoons red food coloring
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1 teaspoon peppermint extract
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2-1/2 cups all-purpose flour
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3 tablespoons baking cocoa
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1 teaspoon baking powder
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1/4 teaspoon salt
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2 cups white baking chips
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2 teaspoons canola oil
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1/4 cup crushed peppermint candies
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
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2.
Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.
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3.
Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely.
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4.
In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.
Nutrition Facts
1 cookie: 118 calories, 7g fat (4g saturated fat), 16mg cholesterol, 63mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
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