Peppermint Twist Cookies

A fun and easy cookie to make - and they’re buttery and minty. A perfect Christmas cookie!

Peppermint Twist Cookies

1 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons unsweetened cocoa powder

1/2 teaspoon mint extract

2 tablespoons flour

36 Hershey Kisses (peppermint striped)

-Heat oven to 350 degrees.

-Beat butter and sugar in a medium mixing bowl with an electric mixer until well blended. Beat in egg and vanilla extract.

-Stir flour, baking powder and salt together then gradually beat into butter mixture until combined.

-Divide dough in half into 2 medium bowls. To one half, stir in 2 tablespoons flour. To the other half, stir in 3 tablespoons cocoa powder and 1/2 teaspoon mint extract.

-Take a pinch (about 1 teaspoon of each half of dough) place them in your palm and roll them together into a smooth ball. The two doughs should be swirled together but do not incorporate into one another. You want to see the swirls.

-Place balls on an ungreased or parchment-lined cookie sheet. Bake 10 - 11 minutes or until cookies are set. Remove from oven and let cool about 2 minutes.

-Press one unwrapped peppermint kiss into the center of each cookie and allow to cool to room temperature. Makes about 36 cookies.

PERSNICKETY NOTES:

**These cookies are fun and delicious any time of the year. For a buttery half vanilla and half chocolate version, leave out the mint extract and use Hershey’s Hugs kisses with the chocolate stripe instead, or regular milk chocolate kisses.