Red Velvet Peppermint Thumbprints

Red velvet cookies and cakes are so pretty, but I always wish they had a bigger flavor. Priscilla Yee, Concord, California infused these thumbprints with a peppermint pop! Originally published on Taste of Home. Makes 48 cookies Ingredients 1 cup butter softened 1 cup sugar 1 large egg 4 tsp red food colouring 1 tsp peppermint extract 2-1/2 cups all-purpose flour 3 tbsp baking cocoa 1 tsp baking powder 1/4 tsp salt 2 cups white baking chips 2 tsp canola oil 1/4 cup peppermint candies crushed

Instructions

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, food colouring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.
3. Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely.
4. 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.

Recipe Notes

1 cookie: 118 calories, 7g fat (4g saturated fat), 16mg cholesterol, 63mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.