Peppermint Twist Kisses

I sincerely apologize for overwhelming you with yuletide cookie recipes, but I want to share as many “Christmas” specific cookie recipes as I can for those holiday bakers still procrastinating. As an alternative to baking Peanut Butter Blossoms, I opt for these Peppermint Twist Kisses. The rosy swirl is so delightfully festive looking. A cool whisper of peppermint mingled with a creamy milk chocolate kiss is a flavor combination meant to be. If you’re still looking for that special cookie to leave for Santa, this is it!

  

In a large bowl (or stand mixer bowl), cream butter and sugar until light and fluffy. Beat in egg yolk and extracts. In separate bowl, combine flour and salt. Gradually add to the creamed mixture, mixing well after each addition. Divide dough in half. Tint one portion red with food coloring, leave the other uncolored. Divide each dough ball into 4 portions (4 uncolored, 4 colored). Cover, and refrigerate for 1 hour.

Preheat oven to 350° F.

Shape each portion of dough into a 9-inch log. Place one red log alongside one white log. 

Twist gently to create one swirled roll. Roll gently until roll becomes one log. Repeat with remaining dough.

Cut each log into 9 slices. 

Roll each slice into a ball. Place balls 1 inch apart on ungreased baking sheets. Flatten cookie slightly.

Bake for 10 to 12 minutes, until edges are lightly browned.

Lightly press chocolate kisses into the center of warm cookies. Just like with the Peanut Butter Blossoms, these cookies will crack around the edges when you press chocolate kiss on top. 

Cool on wire rack. Yields 3 dozen cookies.

PEPPERMINT TWIST KISSES

Source: Taste of Home 2012

Posted by: www.meldingmagic.com

INGREDIENTS:

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg yolk
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract       
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 4 to 8 drops red food coloring
• 36 chocolate kisses

DIRECTIONS:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and extracts. Combine

    flour and salt; gradually add to creamed mixture and mix well. Divide dough in half; tint one portion

    red. Divide each into four portions. Cover and refrigerate for 1 hour.

2. Shape each portion into a 9-inch log. Place one red log next to one white log; twist gently to create one

    swirled roll. Roll gently until roll becomes one log. Repeat with remaining dough.

3. Cut each log into nine slices; roll each into a ball. Place 1 inch apart on ungreased baking sheets.

    Flatten slightly.

4. Bake at 350° F. for 10 to12 minutes, until edges are lightly browned.

5. Press chocolate kisses into the center of warm cookies. Remove to wire racks to cool.

Yield: 3 dozen.