Ingrédients pour Peppermint Twist Kisses
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg yolk
- Peppermint Extract
- Vanilla Extract
- All Purpose Flour
- ½ teaspoon salt
- red food coloring (gel recommended)
- Hershey Chocolate Kisses
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Comment préparer Peppermint Twist Kisses
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar in a large mixing bowl until light and fluffy.
- Beat in 1 large egg yolk, 1 teaspoon peppermint extract, and ½ teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ¾ cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half.
- Gently knead a small amount of red food coloring into one portion of the dough until evenly colored. (Gel food coloring works best)
- Divide each dough half into four equal portions (two red, two white).
- Cover and refrigerate for at least 1 hour.
- On a lightly floured surface, roll each portion into a 9-inch log.
- Place a red log next to a white log.
- Gently twist the two logs together to create a swirled roll.
- Gently roll the twisted log back and forth on the surface until it forms a single log. Repeat with the remaining dough.
- Cut each log into nine 1-inch slices.
- Roll each slice into a ball.
- Place the balls 1 inch apart on ungreased baking sheets.
- Gently flatten each ball slightly with the bottom of a glass.
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly browned.
- Immediately press a chocolate kiss into the center of each warm cookie.
- Let cool completely on wire racks before serving.
- Yields approximately 3 dozen cookies.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
11g
Carbs
2g
