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.
Hershey's Kisses Candy Cane Blossoms
Ingredients
- 48 Hershey's Kisses Candy Cane Kisses
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup 8 Tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large cage free egg
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons whole milk
- 3-4 Tablespoons each of green and red decorator's sugar
Instructions
- 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.
- In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar, beating until light and fluffy (3-4 minutes).
- Beat in the egg, mixing until fully incorporated.
- Add the vanilla extract and mix for another 30 seconds or so.
- With the mixer on low speed, gradually add about half the flour mixture to the bowl and beat until incorporated.
- Mix in the milk.
- Add the rest of the flour mixture, beating until just incorporated.
- Portion out the dough using a #60 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 remove to wire racks for cooling.
- Press a candy cane kiss gently into the center of each cookie then let cool completely.
Thanks for joining us in the 12 Weeks of Christmas Cookies & Sweets! And thank you, Brenda, for organizing this awesome Blog Hop!
the blossoms looks adorable…..happy holidays !
My dough is very crumbly. No eggs?
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!
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
Oh Carrie! These are fantastic! 🙂
There’s nothing better than cooking up a storm with sisters!! These are so cute.
It’s a tradition I wouldn’t trade for the world!
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[…] Hershey kisses candy cane blossoms. Now, this last option is a little bit more time intensive as you roll each cookie in sanding sugar. But if you have the time you want to bake these. They are deliciously tasty and cute for the win!This is a mint version. These are very pretty christmasy looking cookies. You can get your kiddos to help by unwrapping the kisses and pressing them on top. Or try the REGULAR peanut butter version. These are just as good if you’re not familiar with this cookie. They’re called peanut butter blossoms. One of my all time favs because I’m a nuts for peanut butter kinda gal. They are best when pulled fresh out of the oven with a glass of milk! […]
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