Velvet Chocolate Blossoms (Print Version)
# Ingredients:
→ Dough mixture
01 -
½ cup brown sugar
02 -
7 tablespoons softened butter
03 -
1 large egg yolk
04 -
2 tablespoons white sugar
05 -
¼ teaspoon red food gel coloring
06 -
1 teaspoon vanilla extract
→ Dry additions
07 -
½ teaspoon baking powder
08 -
1 cup plain flour
09 -
¼ teaspoon salt
10 -
1 tablespoon unsweetened cocoa
→ Extras for coating
11 -
18 chocolate kisses (like Hershey's)
12 -
¼ cup sparkling red sugar
# Instructions:
01 -
Warm up your oven to 350°F and place parchment paper on a large baking tray.
02 -
Use a stand or hand mixer to combine butter with both sugars until it’s creamy. Stir in the vanilla, egg yolk, and food coloring until it’s mixed well.
03 -
Gradually mix in cocoa, baking powder, salt, and flour until the dough is well mixed and holds together.
04 -
Divide the dough into 18 balls, roll them in your hands, and cover each one completely with red sugar.
05 -
Put them in the oven for 10 minutes. Push a single chocolate kiss into each one while still hot. Leave on the tray for 10 minutes, then transfer to a wire rack to cool.
# Notes:
01 -
Keep the cookies in a sealed container at room temp for up to 3 days.
02 -
Store chilled for up to a week in an airtight container.