cookies, Recipes: Only the Best!

Peppermint Twist Kiss Cookies

 

IMG_3502-0023I was looking for a peppermint cookie recipe when I came across this gem in a Taste of Home cookie magazine several years ago. The peppermint and chocolate combination is scrumptious. Be sure to use real butter!

Peppermint Twist Kiss Cookies

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

 

Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture.

Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm.

 

Preheat oven to 350°. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass.

 

Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool.
Yield: 3 dozen

 

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