Taste of Home
Candy Cane Blossom Cookies
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch
YIELD: 4 dozen.
We like to stir different flavored candy canes into the dough for fun variety. —Joan Cossette, Colbert, Washington
Ingredients
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48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped
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4 candy canes
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1 cup butter, softened
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1 cup sugar
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1 large egg, room temperature
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1 tablespoon 2% milk
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
Directions
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1.
Freeze kisses in a covered container for at least 1 hour. Place candy canes in a food processor; process until finely crushed.
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2.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
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3.
Shape into 1-in. balls; roll in crushed candy canes. Place 2 in. apart on parchment-lined baking sheets.
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4.
Bake 10-12 minutes or until bottoms are golden brown. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 110 calories, 5g fat (3g saturated fat), 16mg cholesterol, 69mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.
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