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Candy Cane Blossom Cookies

We like to stir different flavored candy canes into the dough for fun variety. —Joan Cossette, Colbert, Washington
  • Total Time
    Prep: 45 min. Bake: 10 min./batch
  • Makes
    4 dozen

Ingredients

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

Directions

  • Freeze kisses in a covered container for at least 1 hour. Place candy canes in a food processor; process until finely crushed.
  • 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.
  • Shape into 1-in. balls; roll in crushed candy canes. Place 2 in. apart on parchment-lined baking sheets.
  • 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: 109 calories, 5g fat (3g saturated fat), 15mg cholesterol, 69mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.
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