Chocolate Peppermint Thumbprints - cooking recipe

Ingredients

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt (fine salt)
1 cup butter (room temp)
1 cup sugar (xtra for rolling)
1 large egg (room temp)
1 tablespoon vanilla
48 peppermint candy Hershey chocolate kisses (red and white ones)

Preparation

Preheat oven to 350 degrees.
In a med bowl, whisk dry ingredients together.
In a large bowl, beat butter and sugar until light and fluffy.
Add egg and vanilla to butter mixture.
Combine gradually flour mixture to butter mixture.
Roll dough in one inch balls, then roll in xtra sugar to coat (can use sanding sugar).
Place on parchment lined pans 1 inch apart.
Bake 5 minutes then remove from oven and make thumbprint (I used a melon baller) to make indention in center of each cookie.
Return to oven and bake 4 minutes exactly (they look raw, but don't worry :).
Remove pan from oven and place kiss on each cookie.
They need to sit for a few hours to set.