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.
CANDY CANE BLOSSOMS
From Hershey's Kitchens
48 Hershey's Kisses Candy Cane Mint Candies
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
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
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.