Red Velvet Peppermint Blossoms

I first made these cookies a few weeks ago at a church cookie baking party, and I had to make them again now that I'm back visiting my family.  They're both beautiful and delicious - the perfect holiday cookie!  The base of the cookie is a lightly chocolate flavored sugar cookie dyed red with food coloring.  The cookies are then topped with a white chocolate-peppermint Hug.  These candies are worth seeking out (in case you haven't heard of them, they're basically Hershey's Kisses with two flavors swirled together).    Although these are very good after they're cooled, they're especially tasty when they're still a little warm since the candies are still slightly melted.  Merry Christmas to you and your family!

Red Velvet Peppermint Blossoms (adapted from Cuisine at Home)
Makes about 3 dozen cookies

36 white chocolate peppermint Hugs
1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 T liquid red food coloring
1 tsp distilled white vinegar

1. Unwrap the Hugs and place them in the freezer while you prepare the rest of the recipe.
2. Preheat the oven to 375 degrees and line a baking sheet with parchment.
3. Whisk together the flour, cocoa powder, baking soda, and salt.
4. In a separate bowl, whisk together the oil, brown sugar, and white sugar for a few minutes, until well combined.  Add the egg and whisk until creamy.  Add the food coloring and vinegar and whisk to combine. 
5. Stir in the dry ingredients until completely mixed.
6. Roll the dough into balls, about 2 tsp per ball.  Place on the baking sheet, about 2 inches apart.
7. Bake until the cookies are puffy with a cracked surface, about 10 minutes.
8. Remove from oven and immediately press a Hug into the center of each cookie.