Chocolate Peppermint Blossoms Recipe

• 1 2/3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder, such as Valhrona
• 1/4 teaspoon instant espresso (optional)
• 1 1/4 cups sugar
• 8 tablespoons unsalted butter, at room temperature
• 2 eggs
• 1/2 teaspoon vanilla
• 24 peppermint Kisses

1. Adjust oven rack to upper and lower middle positions and preheat oven to 350u0b0F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, cocoa powder, and espresso (if using). Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Add dry ingredients and mix just until dough comes together.
4. Use a 1-tablespoon cookie scoop to drop dough onto prepared cookie sheets. Cook until starting dough just starts to crinkle at the top, 12-15 minutes.
5. Press a kiss into the center of each cookie. Let cool completely before serving or storing in an airtight container.

flour, baking powder, salt, cocoa, instant espresso, sugar, unsalted butter, eggs, vanilla, kisses

Taken from www.seriouseats.com/recipes/2013/12/chocolate-peppermint-blossoms.html (may not work)