There's not a cookie that looks more like Christmas than these Candy Cane Blossoms. They're perfect to leave out for Santa on Christmas Eve. I adapted the original recipe slightly by adding a touch of peppermint extract. I think they're quite yummy, and I'm sure Santa will agree.
48 Hershey's Kisses Candy Cane Mint Candies
1/2 cup (1 stick) butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red and green sugar crystals
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper. Unwrap Hershey's Kisses; set aside.
In a large bowl, beat butter and sugar together with an electric mixer until well blended. Beat in egg, vanilla, and peppermint extract. In a separate bowl, whisk together flour, baking soda, and salt. Add flour mixture alternately with milk to butter mixture, beating until well blended. Chill dough for 1 hour, then shape into 1-inch balls. Roll ball in red or green sugar crystals. Place on prepared pan. Bake for 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 kiss into the center of each cookie. Remove from cookie sheet to a wire rack. Cool completely. Makes about 4 dozen cookies.
Cool the cookies on the pan for 2 to 3 minutes after removing from the oven.
Press a candy kiss into the center of each cookie, then remove from pan to a wire rack to completely cool.
I rolled half my cookies in red sugar and half of them in green sugar.