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14 December 2013

Mint Truffle Crinkle Blossoms

Major....fail. I am probably the worse blogger in history. I do not seem to get the concept of blogging regularly, right? Let's join together and blame it on school. 1...2...3...OH SCHOOL, WHY MUST YOU INTERFERE WITH BLOGGING. Didn't it feel better to just admit it and get it out. I know for sure what my New Year's resolution will be. I have to say, I super duper try. I was planning on (1) doing a Thanksgiving Special (which could also be used for Christmas dinner) -- and that was a no-go and (2) 12-days of Christmas desserts, like I did for Halloween which also did not really work out too well. With the end of the semester & school...and well, life...these two months just flew by! The holiday season always sneaks up on me and then zooms by. 

BUT, it was not because I was not being a complete and utter klutz genius in the kitchen, because I sure have been baking and cooking. In fact I did make some Thanksgiving dishes AND a lot of Christmas dessert recipes that I have been wanting to share with you but after baking and cooking, I seemed to have failed at the most important part....blogging about it. So what have I been up to. Well, warning, it is pretty boring. My family came for Thanksgiving -- I had a blast showing them around, then I was caught up in wrapping up teaching my course, and then I went to Houston for a week to help my cousin who had a baby (cutie pie). And let me tell you (which if any of you are moms, I do not need to...) but babies are no joke! They are tiring BUT how stinkin' cute are they?!? Totally-worth-it. After watching a baby all day it came down to sleeping or blogging....and sleeping won.

Now onto the first holiday recipe! I wanted to do something different for my Christmas countdown and incorporate other desserts and not just cookies. I also wanted to include all the fun seasonal items I found at the grocery store. SoooOo...my countdown is more of a Christmas candy bar, dessert countdown (without the countdown so to say, because, well, I already failed). Okay...two words...MINT....TRUFFLE. I know right?!!? Which I learned in text speak is IKR! Yes, amazing. One of the desserts I grabbed up were mint truffle Hershey kisses...mmmm...mmm...good. And what better way to incorporate them, then in a traditional thumbprint (blossom) cookie...And there you have it...a perfect holiday dessert....mint...chocolate...crinkle....

Adapted from Bake at 350


Preheat to 350F Degrees

1 1/2 c. all purpose flour
1 c. Hershey's special dark cocoa powder
1 1/2 tsp. baking soda
1 stick of butter, softened & cut into chunks
1 1/4 c. sugar
3 eggs
1 tsp. vanilla

1/2 c. powdered sugar
Mint truffle Hershey kisses


In a medium bowl whisk together flour, cocoa, and baking powder. Set aside.

In the bowl of an stand mixer fitted with paddle attachment, cream together (on medium speed) butter and sugar until fluffy (about 5 minutes). Then add eggs, one at a time, followed by vanilla extract. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated (the dough will be very sticky).

Refrigerate dough for at least 1 hour (I know, I know...I hate when I have to do that too).  Place powdered sugar in a small, shallow bowl. Scoop out 1 1/2 inch-2 inch cookie dough balls into powdered sugar and gently roll the cookie dough ball through the powdered sugar to completely coat.

Line baking sheet with baking mat, aluminum foil or wax paper. Place coated cookie dough ball onto sheet, spacing the cookies 2 inches apart. Bake for 10-12 minutes. Immediately remove from oven and press a Hershey's mint truffle into the top center of each cookie. Let rest for 1 minute and then gently jiggle the cookie to make the Hershey kiss drop into a thumbprint.

Let cool for 5 minutes before transferring to cooling rack.


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