Peppermint Kiss Cookies
These peppermint kiss cookies bake up a batch of festive cheer in just four simple steps.
Prep time:
Cook time:
Serves: 4
Calories per serving: 900
Ingredients:
Cook time:
Serves: 4
Calories per serving: 900
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 the kisses in a covered container for at least one hour. Place the candy canes in a food processor, and process until finely crushed. Editor’s Tip: If you don’t have a food processor, crush the candy canes by hand. Place the candy canes in a resealable bag, and securely seal the top closed. Place the bag on a kitchen towel, and, with a meat mallet or hammer, break up the candy canes until very finely crushed. If the hammer or mallet isn’t crushing small enough pieces, switch to a rolling pin, and roll it back and forth on the bag.
Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer, and cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the egg, milk and vanilla. In another bowl, whisk the flour, baking powder and salt. Gradually beat the dry mixture into the creamed mixture.
Shape the cookie dough into 1-inch balls. Roll the cookie dough balls in the crushed candy canes. Place them 2 inches apart on parchment paper-lined baking sheets.
Bake the cookies until the bottoms are golden brown, 10 to 12 minutes. Remove from oven, and immediately press a frozen kiss into the center of each cookie. Remove the cookies from the baking sheets and onto wire racks to cool.
Source: tasteofhome.com
Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer, and cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the egg, milk and vanilla. In another bowl, whisk the flour, baking powder and salt. Gradually beat the dry mixture into the creamed mixture.
Shape the cookie dough into 1-inch balls. Roll the cookie dough balls in the crushed candy canes. Place them 2 inches apart on parchment paper-lined baking sheets.
Bake the cookies until the bottoms are golden brown, 10 to 12 minutes. Remove from oven, and immediately press a frozen kiss into the center of each cookie. Remove the cookies from the baking sheets and onto wire racks to cool.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.