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Yield: 3 1/2 dozen cookies
INGREDIENTS
1 cup butter, softened
1 cup sugar
1 large egg
4 teaspoons red food coloring
1 teaspoon peppermint extract
2-1/2 cups all-purpose flour
3 tablespoons baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
12 oz. bag white chocolate morsels/ baking chips
2 teaspoons canola oil
1/4 cup crushed peppermint candies
DIRECTIONS
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
Shape dough into 1-in. balls. Place 1 in. apart on parchment lined baking sheets. Press a deep indentation with the back of a melon baller in center of each or with the end of a wooden spoon handle.
Bake 9-11 minutes or until set. (If cookies have risen too much after baking, press lightly down on centers while cookies are still warm.) Remove from pans to wire racks to cool completely.
In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.
Notes: Use a shortcut by placing Candy Cane Hersey Kiss in indention after baking while cookies are warm.