Pairing Craft Beer with Valentine's Day Dishes

Red Velvet Smores Blossom Cookies

Ingredients

1 package Devil’s Food Cake mix

2 eggs

¾ cup butter, softened

Red food coloring

1 package large marshmallows

1 package Hershey’s Kisses

Directions:

Preheat the oven to 350°F and line a couple of cookie sheets with parchment paper.

Mix the cake mix, eggs, and butter together on low in the bowl of an electric or stand mixer. This can also be done by hand. As it starts to become a paste consistency, add enough red food coloring to tint the chocolate deep red and mix well.

Scoop out about a tablespoon of cookie dough and roll it between your hands to create a ball. Space each ball about 2 inches apart on the parchment lined cookie sheets. You should have 24 cookie balls.

Bake for 9 minutes. The cookies will spread, and when cracks form on the top, the cookies are ready.

Remove to a cooling rack to cool completely.

Unwrap 24 Hershey’s Kisses and count out 24 marshmallows.

Move a rack in the oven to the top, closest to the broiler and turn on the broiler.

Return the cookies in a single layer to the cookie sheets. Top each cookie with a marshmallow. Place under the broiler for a few seconds, turning the cookie sheet to brown and melt the marshmallows evenly. If the tops are getting too dark before the marshmallows have melted on the bottom, remove the pan from the oven, flip the marshmallows over, and repeat under the broiler, until all the marshmallows are slightly browned and squishy.

Immediately press a Hershey’s Kiss into the top of each melted marshmallow and serve.

(All photos courtesy of Sherry Dryja)