Peppermint Blossoms

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It’s still not too late to bake some delicious goodies! I actually made these last year for the first time as really liked them! They are so adorable and have a sugar cookie base without taking forever to roll out and decorate.

This is quite a small batch – I probably got 28-30 cookies. Feel free to double it if you are taking to a party or want to put in treat bags!

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Peppermint Blossoms

recipe from Hershey’s; As seen on Baked Perfection

Yields 28-30 cookies

Prep time: 20 minutes

Bake time: 25 minutes (plus cooling)

 Ingredients:

  • 1 bag Hershey’s Kisses brand Candy Cane Kisses
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 egg
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons milk
  • Red and Green colored sugar; nonpareils or any other sprinkles you desire!

Directions: 

  1. Remove wrappers from candies. Place on plate and put in the freezer while preparing dough. Preheat over to 350 degrees F.
  2.  Beat butter and sugar in a large bowl until combined. Add in vanilla and egg and beat until fluffy.
  3. In a medium bowl, whisk together flour, baking soda and salt.
  4. Add half of flour mixture to butter mixture. Add milk. Finish with the rest of the flour mixture. Mix until just combined.
  5. Using small bowls, pour some of each color/ type of sprinkle in. Using a cookie scooper or your hands, shape dough into small uniform balls (about 1 inch.) Roll dough ball in the sugar/ sprinkles. Place on ungreased (or parchment paper) cookie sheet.
  6. Bake 8 – 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes on rack. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
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About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking, Holidays and tagged , , , . Bookmark the permalink.

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