Peppermint Twist Kisses
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
YIELD: 3 dozen.
As rosy as Santa's cheeks, these merry morsels with chocolate kisses on top are a delightful yuletide favorite and one of my most-requested recipes. —Traci Wynne, Denver, Pennsylvania
Ingredients
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36 candy cane kisses or milk chocolate kisses, unwrapped
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1/2 cup butter, softened
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1/3 cup sugar
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1/4 teaspoon salt
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1 large egg yolk
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1/2 teaspoon peppermint extract
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1/2 teaspoon vanilla extract
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1-1/4 cups all-purpose flour
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4 to 8 drops red food coloring
Directions
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1.
Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture.
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2.
Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm.
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3.
Preheat oven to 350°. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass.
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4.
Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 72 calories, 4g fat (2g saturated fat), 14mg cholesterol, 46mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.
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