Preheat oven to 350. Lightly spray a baking sheet with cooking
spray, set aside.
In a large bowl cream together butter and powdered sugar until
smooth. Mix in egg yolks, vanilla, and almond extract. In another,
medium sized bowl, whisk together flour, baking powder, and salt.
Slowly mix dry ingredients into wet ingredients until all ingredients
are incorporated. Roll dough into 1 inch balls and place on
prepared baking sheet 2 inches apart. Use your thumb, or the end
of a wooden spoon to make a well in the top if each dough ball.
Bake cookies 10-12 minutes. Remove and allow to cool 5 minutes
before carefully removing from pan and allowing to finish cooling.
When cookies are cool enough to touch, gently press down the
center of the cookie to re-form the well.
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In a microwave safe bowl, combine chocolate chips and heavy
cream. Microwave on high for 1 minute, stirring every 20 seconds
until all chips are melted and mixture is smooth. Reserve ¼ cup of
the chocolate and set aside. Add 3-6 drops (according to
preference of color) of red food coloring to the large portion of
chocolate and mix until smooth and even in coloring. Fill each
cookie well with about 1 teaspoon of red chocolate. Spoon reserved
white chocolate into a small ziplock bag. Seal the bag and snip off a
TINY bit of one bottom corner. Drizzle the white chocolate onto the
cookies in any pattern you like. Gently press one peppermint kiss
candy into the center of each cookie. Allow to cool completely and
let chocolate set 1 hour (or you can stick them in the freezer for
about 10-15 minutes to speed up the process!). Optional- sprinkle
cooled cookies with granulated white sugar for a fun and fancy
look!
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