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
- 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
- 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!