1 1/2 cups Powdered Sugar
1 1/4 cups Unsalted Butter, softened
1 teaspoon Peppermint Extract (optional)
1 teaspoon Vanilla Extract
1 Large Egg
3 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Hershey's Candy Cane Kisses (about 18), finely chopped
36 unwrapped Candy Cane Kisses
Preheat oven to 350F. In a large bowl, mix powdered sugar, butter, extracts and egg. Beat at medium speed 2-3 minutes or until creamy. In a small bowl, blend flour, baking powder and salt. Gradually add to creamed mixture and beat 1-2 minutes until well blended. Stir in chopped kisses.
Use a cookie scoop to shape dough into 3/4-inch balls and roll in granulated sugar. Place on ungreased cookie sheet and bake about 10 minutes or until bottoms are lightly browned. Let sit for a minute then press a candy cane kiss in the center of each cookie*. Move cookies to a cool cookie sheet and place in the freezer immediately so that the Kisses will set quickly and keep their shape**.
Store in an air-tight container at room temperature for up to a week.
Makes 3 Dozen Cookies.
*The original recipe said to put the Kisses on the cookie immediately and then place in the freezer. I did this but the Kisses still melted as you can see in the photos (they actually melted even more than this so I had to snap the pictures quickly). So I would suggest letting the cookies set a minute before putting the Kisses on. Just don't let the cookies cool too much or the Kisses won't want to stay on.