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
Red Velvet Peppermint Thumbprints
Red Velvet Peppermint Thumbprints
Prep Time
30 min
Cook Time
10 min
Yield
about 4 dozen
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 4 teaspoons red food coloring
- 1 teaspoon peppermint extract
- 2-1/2 cups all-purpose flour
- 3 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups white baking chips
- 2 teaspoons canola oil
- 1/4 cup crushed peppermint candies
Directions
- 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.
- 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.
- Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely.
- 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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