Chocolate Candy Cane Blossoms |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
I melded two recipes to create a recipe that finally makes me happy to give as gifts or eat some for myself. I made Nanaimo Bars (by my sister's request) for American Thanksgiving, but I brought these with me, also. When we left to return home this morning, 4 of the blossoms remained (but most of the Nanaimo Bars did). I guess that makes it a keeper. I used the Ninja to crush the candy canes. This makes an easy contribution to a cookie exchange because of the packaged sugar cookie mix. Ingredients:
sugar cookie mix |
1/2 cup butter, melted and cooled |
1 egg |
1/4 cup flour |
1/4 cup cocoa powder |
1/2 cup candy cane, finely crushed |
1 teaspoon vanilla extract |
60 chocolate candies, hershey's kisses candy cane flavor, approximately one bag, unwrapped |
1/2 cup granulated sugar, for rolling the cookies |
Directions:
1. 1. Heat oven to 375 degrees. In a large bowl, stir cookie mix, butter, egg, flour, cocoa powder, candy canes, and vanilla until a soft (but crumbly) dough forms.
2. 2. Shape dough into 3/4 inch balls. You may have to press the balls together. Roll the balls in granulated sugar to coat.
3. 3. Place cookie balls 2 inches apart on a cookie sheet. Bake 10 minutes. Immediately press a kiss in the center of each cookie. Cool completely on a wire rack. Resist the temptation to touch the tip of the kisses for at least 3 hours. Even though the kisses look solid, they have partially melted and need to set back up.
|
|