Peppermint Mocha Thumbprints

• 1-3/4 cup Flour
• 1/2 teaspoons Baking Soda
• 3 Tablespoons Cocoa Powder
• 1/2 cups Butter
• 1 teaspoon Vanilla
• 1 whole Egg
• 1/3 cups Sugar, Plus 1/4 Cup For Rolling Cookies
• 1/3 cups Strong Coffee (See Note)
• 22 whole Candy Cane Hershey Kisses

1. Note: in a French press or coffee pot, brew a very strong cup of coffee with 1/4 cup coffee grounds and 1/2 cup boiling water. Let steep for 10-15 minutes, strain/filter and set aside.
2. In a large bowl, whisk together flour, baking soda, and cocoa powder. Set aside.
3. In a mixer, beat together butter, vanilla, egg and 1/3 cup sugar until light and fluffy. Beat in the coffee. Slowly add in dry ingredients and beat until just combined. Place the bowl of batter into fridge for 20 minutes, until cooled.
4. Roll dough into 1-inch balls, rolling each one into a bowl of the remaining 1/4 cup sugar to cover cookies. Set on ungreased cookie sheet. Once all are rolled, place dough and baking sheet into fridge to cool another 15 mintues.
5. Preheat oven to 350u0b0F.
6. Remove cookies from fridge and bake for 10 minutes. Immediately remove from the baking sheet and onto a cooling rack. Quickly place one Hershey Kiss into the middle of each cookie and allow to cool completely. Be sure to not move, bump or jostle cookies until candy has cooled or else the candies will turn into puddles.
7. When cool, devour with cup of coffee or hot chocolate.

flour, baking soda, cocoa, butter, vanilla, egg, sugar, coffee, kisses

Taken from tastykitchen.com/recipes/desserts/peppermint-mocha-thumbprints/ (may not work)