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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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From . I love Hershey's special edition kisses. This year's white chocolate kiss with a red striped peppermint shell makes some of the most festive cookies on my cookie trays. I used green decorator's sugar which contrast nicely with the red and white kiss. Next time I might try peppermint extract instead of vanilla and use crushed candy canes in place of the green sugar crystals. Be very careful moving the cookies after the kiss is in; the kisses will collapse. Ingredients:
48 hershey candy cane kisses |
1/2 cup butter, softened |
1 cup granulated sugar |
1 egg |
1 1/2 teaspoons vanilla extract |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons milk |
colored sugar crystals |
Directions:
1. Heat oven to 350°F Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.
3. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
4. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars.
5. Place on ungreased cookie sheet.
6. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven.
7. Press a candy piece into center of each cookie.
8. Cool completely.
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