‘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
Peppermint Kiss Cookies Recipe
Candy Cane Peppermint Kiss Cookies Recipe
Course:
Dessert
Servings: 36 cookies
Ingredients
- 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
Instructions
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Place candy canes in food processor and pulse until they are completely crushed.
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Combine powdered sugar, butter, extracts and egg in large bowl.
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Beat wet ingredients until light & fluffy at medium speed.
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Combine flour, crushed candy canes, baking powder and salt in a separate mixing bowl.
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Add dry mixture to wet mixture and beat until well blended (mixture will be kind of dry).
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Stir in chopped Candy Cane Kisses.
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Shape dough into 1 inch balls; roll in granulated sugar.
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Place dough balls 1-inch apart on cookie sheet.
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Bake for 10-12 minutes in 350 degree oven until firm.
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Remove from oven and immediately press a Candy Cane Kiss in the center of each cookie.
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Place cookie sheet in refrigerator until ready to serve (keeps kisses from melting).
