Candy Cane Blossom Cookies Recipe

Candy Cane Blossom Cookies Recipe photo by Taste of Home

We like to use different flavors of candy cane in the dough for fun variety. — Joan Cossette, Colbert, Washington

This recipe is:

Diabetic Friendly

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Candy Cane Blossom Cookies Recipe

Yield: 48 Servings

45 10 55

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 candy canes, finely crushed
48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking powder and salt; gradually beat into creamed mixture.
Shape into 1-in. balls; roll in crushed candy canes. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until bottoms are golden brown. Immediately press a chocolate candy into center of each cookie. Remove from pans to wire racks to cool. Yield: 4 dozen.

Originally published as Candy Cane Blossom Cookies in Taste of Home October/November 2012, p42