RED VELVET PEPPERMINT THUMBPRINTS RECIPE

Steps:

• 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 ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.
• Bake 9-11 minutes or until set. 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.
• Yield: about 4 dozen.
• Originally published as Red Velvet Peppermint Thumbprints in Taste of Home's Holiday & Celebrations Cookbook
• Annual 2014
• Nutritional Facts
• cookie equals 118 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 63 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.
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