Candy Cane Blossoms

I very much enjoy peppermint bark, and the candy cane Hershey's Kisses are very reminiscent of the popular holiday treat.  While I was snacking away on some of the kisses this week I saw a cute little recipe on the back of the bag that I decided to make.  I promptly stopped my snacking so I would have enough candy left for the recipe!  These cookies are super festive and would make a wonderful addition to any holiday cookie tray.

This is what the packaging looks like.

Unwrap the candy.

Roll the dough balls in sugar.

Bake until the edges are lightly browned.

Pop the candy on top and enjoy!

Oh, and here is a random photo of my doggies just for fun. Sadie Sue is on the left and Zeus is on the right.

CANDY CANE BLOSSOMS
From Hershey's Kitchens

INGREDIENTS
48 Hershey's Kisses Candy Cane Mint Candies
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar, or powdered sugar

DIRECTIONS
1. Heat oven to 350°F. Remove wrappers from candies.

2. Beat butter, granulated sugar, egg, and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

This post is linked to Sweets for a Saturday.