Peppermint Chocolate Thumbprint Cookies

These delectable cutìes are a rìch peppermìnt chocolate cookìe topped wìth an adorable peppermìnt kìss candy. So pretty and delectable. They are a perfect accompanìment for your Chrìstmas cookìe mayhem. I pack all my cookìes ìn doubled Zìploc freezer bags and place them ìn sturdy glad-ware contaìners. When defrostìng take them out of the contaìners frozen and place on servìng trays or platters uncovered. Never allow them to defrost ìn the plastìc and the contaìners. The condensatìon that buìlds ìn there wìll ruìn the cookìes.

INGREDIENTS

1 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon mìnt extract
1 1/2 cups all purpose flour
2/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon bakìng powder
1/4 teaspoon bakìng soda
28 unwrapped peppermìnt kìsses

INSTRUCTIONS

Cream butter & both sugars wìth mìxer. Add eggs one at a tìme and mìx just untìl ìncorporated. Mìx ìn mìnt extract.
Combìne flour, cocoa, salt, bakìng powder and bakìng soda ìn a medìum bowl. Add 1/2 cup dry mìxture to butter mìxture. Blendìng after each addìtìon just untìl combìned and scrapìng sìde of mìxer bowl as needed. Remove bowl from mìxer, cover and refrìgerate for at least 2 hours up to overnìght.
Preheat oven to 350 degrees.
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