Candy Cane Blossom Cookies |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 48 |
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We like to use different flavors of candy cane in the dough for fun variety. Ingredients:
48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped |
4 candy canes |
1 cup butter, softened |
1 cup sugar |
1 egg |
1 tablespoon 2% milk |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
Directions:
1. Freeze kisses in a covered container for at least 1 hour. Place candy canes in a food processor; process until finely crushed.
2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
3. Shape into 1-in. balls; roll in crushed candy canes. Place 2 in. apart on parchment paper-lined baking sheets.
4. Bake 10-12 minutes or until bottoms are golden brown. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Yield: 4 dozen.
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