Queen Bee Chocolate Thumbprints with Kisses
Adapted from a Martha Stewart recipe
1 bag (12oz) White Chocolate or Peppermint Kisses
2 cups Queen Bee Cake, Cookie, Muffin flour, sifted (if there’s flax meal in sifter, return it to sifted flour)
1 cup plus 1 Tb unsweetened Dutch-process cocoa powder
2 tsp salt
2 sticks unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 Tb heavy cream
2 tsp vanilla extract
Preheat oven to 350°.
Whisk together sifted Queen Bee CCM flour, cocoa powder, and salt. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. I use a small cookie scoop.
Place 1 inch apart on parchment-lined baking sheets. I bake 8 cookies at a time. Bake for 10 minutes. Unwrap the kisses while they bake.
Remove from oven and with spatula gently lift cookies to a plate. Immediately press chocolate kisses gently into center of soft, hot cookies. Work quickly as kisses will begin to liquify on the bottom. Put plate in the freezer to halt the melting process and retain the shape of the chocolate kisses. Otherwise, the kisses will melt completely.
These freeze well. Wrap in plastic wrap and store in zip lock freezer bag for up to three months.