Saturday, November 21, 2015

Candy Cane Kiss Cookies by Polish The Stars


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

Granulated Sugar

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.

No comments:

Post a Comment