Did I mention that while I was on a baking spree last weekend I was SUGAR FREE? Do you know how hard it is to make cookie/brownie batter and not test it out? It’s basically torture and I don’t suggest you try it unless you have to. The third batch of cookies were Peppermint Blossoms and Adam said these were his second favorite cookie of the day (Sugar cookies #1). I trust my cookie testers judgement so here is the recipe!
Peppermint Blossoms
Ingredients
- 48 Hershey’s Candy Cane Kisses
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- Red and green sprinkles ( can use sugar crystals too)
Directions
- Heat oven to 350°F. Remove wrappers from candies.
- Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
- Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. (If they start to melt transfer them to the freezer immediately) Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
