Thursday, December 15, 2011

Candy Cane Blossoms II

Back by popular demand.

The cookies have by far become the most popular post on Baked Perfection.  I made them last year and they became an overnight hit on Pinterest.  Therefore I decided to make them again for you.  This time I rolled a third of the cookies in Christmas colored non-sprinkles to make them extra festive.   These cookies are really delicious and you should definitely try to make them!

Note:  A couple people commented on my last post that these cookies came out flat for them.  A couple tips, don't roll them too large and make sure your butter is not too soft or warm.  If your dough is too sticky, just add up to 1/2 cup more flour.

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.