KISSES CANDY CANE BLOSSOMS

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

48 HERSHEY’S KISSES Candy Cane Mint Candies

½ cup butter (1 stick), softened

1 cup granulated sugar

1 egg

1 teaspoon peppermint extract

1 teaspoon vanilla extract

2 cups flour

¼ teaspoon baking soda

¼ teaspoon salt

2 tablespoons milk

Additional Hershey’s Candy Cane Kisses, ¾ cup, coarsely chopped, about 30

Granulated sugar

Method:

Preheat oven to 350°. Remove wrappers from candy.

Using an electric mixer, combine powdered sugar, butter, egg and extracts.

Beat at medium speed, in a large bowl, scraping the bowl often until creamy, about 2 minutes.

Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

Stir in the chopped Kisses.

Shape into 1” balls, roll in sugar.

Place 2” apart on ungreased cookie sheet.

Bake 8 to 10 minutes until edges are lightly browned and cookie is set.

Remove from oven, cool 2 to 3 minutes.

Press a peppermint candy piece into center of each cookie.

Remove from cookie sheet to wire rack.

Cool completely.

Makes about 48 cookies.

Enjoy!