RED VELVET BLOSSOM COOKIES RECIPES

Steps:

• Whisk together flour, cocoa and baking powder in medium bowl; set aside. 
• Beat butter, brown sugar, sugar and salt in large bowl until creamy. Add eggs, vanilla and red food color; beat until well combined. Add flour mixture; beat at low speed until well mixed. Cover; refrigerate at least 2 hours or until firm. 
• Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
• Shape dough into 1-inch balls. Roll in powdered sugar. Place, 2-inches apart, onto prepared cookie sheets. Bake 9-10 minutes or until just set around edges. Remove from oven; immediately place 1 dark chocolate candy piece in center of each cookie. Cool before serving.

Steps:

• Preheat the oven to 350 degrees F. Prepare a large baking sheet with parchment paper.
• Whisk together the flour, baking soda, salt, and cocoa. Set aside.
• Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5-7 minutes (or until fluffy).
• Add the egg, vanilla extract, and food coloring, beating until evenly combined. Add the flour mixture and beat until mixed.
• Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
• Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Place on the baking sheet about 1" apart.
• Bake for 8-10 minutes or until the cookies are puffed and the edges are set.
• Cool the cookies on the baking sheet for 2-3 minutes before pressing one kiss into the center of each cookie.
• Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them as they will resolidify into the correct shape.
• Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks.