Peppermint Pecan Candy Cane Blossoms - Cookies |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Perfect for the holidays, and beyond. Enjoy. Ingredients:
1 cup butter, softened |
1 3/4 cups sugar |
2 eggs |
3 teaspoons vanilla extract |
3 tablespoons milk or 3 tablespoons water |
4 cups flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 1/4 cups chopped pecans |
1 (12 ounce) bag andes peppermint crunch baking chips |
1 (48 count) bag hershey candy cane kisses |
Directions:
1. Preheat oven to 350 degrees F. Remove wrappers from candies.
2. Beat eggs in a medium bowl with the butter, sugar, vanilla, and water until well blended.
3. In a large mixing bowl, whisk together the flour, salt, and baking soda; stir in the pecans and the Andes candy cane mint baking chips.
4. Add the egg mixture gradually to the flour mixture, stirring to combine.
5. Shape dough into 1 1/2-inch balls (I used a small cookie scoop), and place on ungreased cookies sheets.
6. Bake at 350 degrees F for 12-15 minutes, until edges are lightly browned and cookies are set. Remove from oven; cool 3-4 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
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