Tis the season for lots of sprinkles! Since my Candy Cane Blossoms were a big hit at the Cookie Exchange, I plan to make an extra batch for Santa {and his reindeer} on Christmas Eve.
The recipe...
You Will Need:
{1} bag HERSHEY'S KISSES Brand Candy Cane Mint Candies
{1/2} cup {1 stick} butter or margarine, softened
{1} cup granulated sugar
{1} egg
{1 ½} teaspoons vanilla extract
{2} cups all-purpose flour
{¼} teaspoon baking soda
{¼} teaspoon salt
{2} tablespoons milk
Red or green sugar crystals
Heat oven to 350°F. Remove wrappers from candies.
Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.
In a separate bowl, stir together flour, baking soda and salt.
Add alternately with milk to butter mixture, beating until well blended.
Shape dough into 1-inch balls.
Roll in red granulated sugar and place on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes.
Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Merry Christmas y'all!
