Hey SA Fans … Just like Miss Jingles, I’m back!!!
It’s been a while since I’ve posted a recipe for y’all so I thought I’d make up for it by bringing y’all 12 Days of Christmas Cookies that include some of my favorite family classics and some new finds!
First up is one of my families’ favorites. Growing up my sister’s favorite cookie has always been the Peanut Butter Blossom so when Hershey’s came out with their Candy Cane Kisses a few years ago and it had the recipe for these cookies on the bag we knew we had to try them and they have now become a staple in our house! These are also a fun cookie to make and to have kids help out with; they can help roll the dough in whatever sprinkles you choose and when the cookies come out of the oven they can help put the kisses on them as well! I hope you enjoy these as much as I do!
xoxo,
Aunt Ana
Candy Cane Blossoms
Adapted from Hershey’s
Ingredients:
- 1 package of Hershey’s Candy Cane Kisses (About 60 kisses)
- 2 sticks of unsalted butter, softened
- 2 cups granulated sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup milk
- Red or green sugar crystals or any kind of sprinkles!
Directions:
Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)
Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.
Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.
Bake 8 - 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
I started to run out of green sprinkles so I just added some red in with the green. I love the way they turned out!! And if you run out of Kiss's they still make great sugar cookies! :-)
Yields approximately 60 cookies.