Wednesday, December 22, 2010

Candy Cane Blossoms

Too darn cute.


I am the first to admit that I am a sucker for cute packaging and anything "Holiday themed" as evidenced in earlier posts. I saw these candy can kisses hit my local CVS right after Halloween. Normally I would have made some gripe about it being too early to put out Christmas Candy, but since they were so cute, I bought a bag and put it in my pantry to be saved until today. How cute are these cookies? Could they be more festive? I just love them. They are really easy to make and would be perfect to leave out for Santa with a glass of milk. I followed the recipe exactly and it said it should make 48. I got 28. I could have made them a little smaller, but I really don't see how you could get 48 cookies from the dough. Otherwise no complaints.

I made my own colored sugar which is much more affordable than buying it. All you have to do is put white sugar in a sandwich bag with some food coloring. Then shake it around until it is blended. Add more color to reach your desired shade. If you do decide to make your own sugar, I suggest you make it the night before you make these cookies (so go make it tonight), because the sugar will need time to dry. To speed up the drying I spread the sugar on a plate and then stir it every so often (when I am in the kitchen).

UPDATE:  I posted this recipe again with a few additional tips and sprinkle ideas.  Click here:  Candy Cane Blossoms II

Candy Cane Blossoms
recipe from Hershey's

1 bag Hershey;s Kisses brand Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and Green colored sugar

Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)

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

Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 8 - 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.

45 comments:

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  41. http:///www.sacramentotutoringfun.comThMay 23, 2012 at 12:18 AM

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  42. http://sacramentotutoring.comMay 23, 2012 at 12:24 AM

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  44. Another way to do this is to make Snickerdoodle cookie dough and dip them in colored deco sprinkles rather than cinnamon-sugar or colored sugar (just makes one less step, not having to color the sugar). That's been our go-to Christmas cookie for ages!

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  45. I just made these and mine stuck to the cookie sheet. I had to pry them off of it, also I put the candy cake kisses in the middle and they all melted everywhere. what could I do different?

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