How can it be that 12 weeks have passed already and we’re almost at Christmas? September feels like just yesterday, yet here we are at the end of our journey.
And what a sweet journey it has been. I’m so glad I was able to share it with you! Is your freezer full of cookies now? It should be! (If not, get to work! You have less than a week left!)
Every year, my sister and I get together to make cookies for the family cookie tray. This year was no different. We spent the afternoon in our mother’s kitchen, two mixers going at the same time to churn out all the goodies everyone has come to expect on Christmas Day.
There are the old favorites: peanut blossoms and butterballs, magic cookie bars and chocolate chip cookies. Still we need to change it up a bit from time to time. These were just begging to be added to the repertoire!
Bright red and green sparkles with candy cane striped Hershey’s kisses–they’re sure to please! We’re loving this updated “blossom” cookie, especially since they freeze so well. Just be sure the kisses have set before packing them in airtight containers and you’ll have plenty of holiday flair at your fingertips whenever you need them.
- 48 Hershey’s Kisses Candy Cane Kisses
- ½ cup (8 Tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 2 cups all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 Tablespoons whole milk
- 3-4 Tablespoons each of green and red decorators sugar
- Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- Unwrap the kisses and place in a small bowl until needed.
- Cream the butter, sugar, egg, and vanilla extract, beating until light and fluffy.
- In a medium bowl, stir the flour, baking soda, and sea salt.
- With the mixer on low speed, gradually add about half the flour mixture to the bowl.
- Mix in the milk.
- Add the rest of the flour mixture, beating until just incorporated.
- Portion out the dough using a small cookie scoop and roll balls of dough in colored sugar.
- Bake for 8-10 minutes, or until the edges are lightly browned.
- Leave cookies on baking sheets for 2 minutes, then press a candy cane kiss gently into the center of each cookie and transfer to a wire rack to cool completely.
Thanks for joining us in the 12 Weeks of Christmas Cookies & Sweets! And thank you, Brenda, for organizing this awesome Blog Hop!
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7 comments
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a spoonful of yumm
20 December, 2011 at 7:21 am (UTC -4) Link to this comment
the blossoms looks adorable…..happy holidays !
a spoonful of yumm recently posted..{ Sippity Sip Fridays } Spiced Hot Nutella
Ali Moss
20 December, 2011 at 9:18 am (UTC -4) Link to this comment
My dough is very crumbly. No eggs?
The Poet Herself
20 December, 2011 at 6:21 pm (UTC -4) Link to this comment
I am so sorry. It looks like I accidentally left that off. I hope you double checked the original recipe and that yours turned out okay!
Simply Tia
20 December, 2011 at 3:43 pm (UTC -4) Link to this comment
These cookies are really pretty and definitely festive! I would sooo gobble these up!
Have a wonderful Holiday Season, with happiness and prosperity throughout the coming year
Baker Street
22 December, 2011 at 12:49 am (UTC -4) Link to this comment
Oh Carrie! These are fantastic!
Baker Street recently posted..Almond Cranberry Bread In A Jar
Anna @ hiddenponies
22 December, 2011 at 6:15 pm (UTC -4) Link to this comment
There’s nothing better than cooking up a storm with sisters!! These are so cute.
The Poet Herself
24 December, 2011 at 7:45 am (UTC -4) Link to this comment
It’s a tradition I wouldn’t trade for the world!