Candy Cane Blossoms

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!