Candy Cane Blossom Cookies

By Nicole S

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 egg
• 1 T milk
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Preparation

Step 1

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 paper-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.

Yield: 4 dozen.