Candy Cane Blossoms5:00 AM
When I saw the Candy-Cane Hershey Kisses, I just couldn't say no. When I saw this recipe on the bag, I knew I had made the right decision.
Confession: I only ate one. I am blessed this year to have a lot of people to bake for, especially since I'm trying to break my cycle/battle with food.
The one I had though? Delicious. Be careful. I had to chew on some gum to keep myself from eating all of these. If you like peppermint... they are THAT addicting.
- 1 bag of Hershey brand Candy-Cane Kisses
- 1/2 butter, softened
- 1 C sugar
- 1 egg
- 2 tsp vanilla
- 2 C all-purpose, unbleached flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp milk (I used skim)
*red or green sugar crystals, powdered sugar, or festive sprinkles
- Preheat your oven to 350.
- Beat butter, sugar, egg, and vanilla in a large bowl.
- Add flour, baking soda, and salt to butter mixture. Add milk as needed, alternating with flour mixture. Use your mixer as long as possible, if not until the mix is well blended.
*I refrigerated the dough for a bit since I had to take care of Michael and rolling the cookies was a bit time consuming. You do not HAVE to refrigerate the dough, but I would say it makes it a bit easier.*
- Shape dough into 1" to 2" balls. Roll in sugar or sprinkles if you wish to make the cookies much more festive.
- Place on a nonstick cookie sheet, or lightly sprayed cookie sheet, and bake for 8 to 10 minutes.
This is where I had some trouble. My first batch turned out like this...
My second batch was slightly better, but sadly not as perfect as I'd like. I put the kisses in the fridge, and wonder if I had put them in the freezer if they had turned out perfect. So...
- Remove your cookies from the baking sheet to a cooling rack. Let sit for 2 to 3 minutes before placing candy-cane Hershey kisses in the center.
These are fabulous cookies for a party or to give away. Enjoy!
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