Christmas Cookie – Candy Cane Kisses

As the grand finale to my Christmas blogging, I want to tell you about these cookies that I made for the first time. I didn’t get around to making cookies until it was actually Christmas day. A CRAZY December this time! Next year I will do better, I promise!

Anyway, I found this recipe at Recipe Girl. These are called Candy Cane Kisses and they use the candy cane Hershey Kisses that come out at Christmas time. One thing I found with these is that you are better off either waiting a couple of minutes to insert the kisses or making smaller than usual batches on your cookie sheet. The kisses start to melt very quickly. Definitely get them into the fridge or freezer as fast as possible to stop the melting.

Because these are made with powdered sugar rather than granulated sugar, they are light and sweet. They were a big hit with the entire family, even my husband, who is not a sweets person.

This is the recipe from RecipeGirl.com. It makes approximately 30 cookies.

Ingredients:

  • 1 1/2 cups powdered sugar
  • 1 1/4 cups butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Candy Cane flavored Hershey’s Kisses, finely chopped
  • granulated sugar
  • additional, unwrapped Candy Cane Kisses – about 30

Instructions:
1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They’ll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften… so if you can get them into the freezer then they will keep their Kiss shape.

Tip:

The cookie gets plenty of peppermint flavor from the addition of the chopped kisses, but if you’d like it really minty then go ahead and add 1 teaspoon of peppermint extract.

 

 

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