![]() It really helps to establish optimum baking time. If you have time do a test run with one or two cookies.The dough can be double wrapped and frozen for two months. Simply double wrap in freezer bags and place in a sturdy container. I don’t like to go much further than that because of the white chocolate kiss. These cookies can be frozen for four to six weeks.Gently press the kiss into the top of the cookie creating a small indentation.However feel free to use peppermint extract instead but cut it down to 3/4 teaspoon so it is not overpowering. When we took this recipe back to the test kitchen (also known as Beth’s kitchen) we found that the vanilla extract tasted better.The dough works best when chilled for 3 hours up to overnight.It is the only butter I use for my cookie baking anymore. This will help keep the kisses from melting when you place them on the top of the cookies. For best results freeze the kisses two hours before starting the recipe.Cover your baking sheets with parchment paper or silicone mats.Always preheat the oven and load your cookies on the middle rack in the center of the oven.Move to cookie cooling racks being very careful not to the touch the chocolate as it may be soft. Allow the cookies to cool for 3 minutes only and then gently press 1 peppermint kiss into the top of each cookie. While the cookies are baking unwrap the frozen kisses. Place on cookie sheets covered with parchment paper or silicone mats. The dough will be kind of sticky so butter your hands and roll the dough into a little less than 1 inch balls. Remove the bowl from the mixer, cover and refrigerate for at least 3 hours up to overnight. Blend after each addition just until combined scraping down the side of the mixer bowl as needed. Add the dry mixture to butter mixture in 3 parts. Now in a medium bowl whisk together the flour, cocoa, salt, baking powder and baking soda. Add the egg yolks one at a time and mix just until incorporated. Using a mixer cream the butter and both sugars with until light and fluffy. How do you make Peppermint Chocolate Thumbprint Cookies?įirst throw the peppermint kisses in the freezer for about 2 hours before you start the rest of the recipe. The condensation that builds in there will ruin the cookies. ![]() Never allow them to defrost in the plastic and the containers. When defrosting take them out of the containers frozen and place on serving trays or platters uncovered until they defrost. Carefully pack the cookies in doubled Ziploc freezer bags and place them in sturdy gladware containers. The cookies should be fully cooled before freezing. ![]() How do you freeze Peppermint Chocolate Thumbprint Cookies? ![]() Even the novice chef can handle these cuties with just a little measuring, mixing and rolling. Therefore they can be prepared in advance, frozen and then brought out to thaw just in time for all the festivities.
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