‘Tis the season for Christmas cookies!! I don’t know about you, but I’m using every excuse I can think of this season to make holiday treats. This recipe for Peppermint Kiss Cookies is a variation on Hershey’s Candy Cane Blossoms … but with crushed candy canes and a bit of peppermint extract for extra flavor and a slight crunch! Yum!
Peppermint Kiss Cookies Recipe
- 3 cups flour
- 1 1/2 cup powdered sugar
- 1 cup butter; softened
- 1 egg
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 3 candy canes
- 36 unwrapped Candy Cane Hershey Kisses
- 1/2 cup chopped Candy Cane Hershey Kisses
- Sugar to roll cookies in
Place candy canes in food processor and pulse until they are completely crushed.
Combine powdered sugar, butter, extracts and egg in large bowl.
Beat wet ingredients until light & fluffy at medium speed.
Combine flour, crushed candy canes, baking powder and salt in a separate mixing bowl.
Add dry mixture to wet mixture and beat until well blended (mixture will be kind of dry).
Stir in chopped Candy Cane Kisses.
Shape dough into 1 inch balls; roll in granulated sugar.
Place dough balls 1-inch apart on cookie sheet.
Bake for 10-12 minutes in 350 degree oven until firm.
Remove from oven and immediately press a Candy Cane Kiss in the center of each cookie.
Place cookie sheet in refrigerator until ready to serve (keeps kisses from melting).