I've told you many times that as soon as possible, I begin to celebrate the holiday season. Okay, CHRISTMAS. I celebrate the most wonderful holiday there is, and like I've said before, I'd start in September if possible. So you can imagine, come December, I feel as if the fun is almost over.
And I panic. It's the week before Christmas and I don't think I've soaked enough of the holiday into my blood to last me for another year. I've seen the Nutcracker (twice), watched movies, baked up a storm with Julia, thrown a Yankee Swap party, and yet, I haven't had enough. So to hold on for just a little longer, when all else fails, make Christmas cookies. Julia found all the recipes we made this year, so thank you Jusie!
Chocolate-Mint Cookie Blossoms
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 tablespoons milk
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
42 peppermint-swirl candy kisses
1. Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until just combined, scraping bowl occasionally. Beat in egg, milk, and peppermint extract until combined. Slowly add flour by 1/2 cup increments. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until edges are firm.
3. Give the cookies about 3 minutes to cool transfer to a wire rack. Press a peppermint Kiss on every one. Allow to cool completely before moving.