Shelly's Recipe

PEPPERMINT MOCHA BLOSSOMS

Category: Cookies

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 tablespoons instant espresso powder
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
3 cups all purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
About 1/2 cup granulated sugar to coat cookies
Approximately 4 dozen Candy Cane Kisses, unwrapped

Preheat the oven to 375. Lightly grease your baking sheets, or line with parchment, and set aside.

In a large mixing bowl, cream together the butter, sugar, and espresso powder until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla and peppermint extracts.

Meanwhile, whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually add the flour mixture to the creamed mixture until the dough comes together.

Roll tablespoons of the dough into balls and coat with granulated sugar. Place on the baking sheet and bake for 9-10 minutes.

Let the cookies cool on the baking sheet for 2-3 minutes before pressing a Candy Cane Kiss into the center of each cookie. Transfer to wire racks to cool completely. (Makes approximately 4 dozen)