CANDY CANE KISS COOKIES
Like a peanut butter blossom only this one is a sugar cookie with a candy cane kiss in the center. Store in an airtight container.
Provided by mrsdrwilliams
Categories Desserts Cookies Sugar Cookies
Time 45m
Yield 34
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine cookie mix, flour, butter, and egg in a mixing bowl. Mix until well blended.
- Pour sugar into a shallow dish. Roll dough into 1-inch balls; roll each in sugar. Place on ungreased cookie sheets.
- Bake in the preheated oven until edges are set and golden, 10 to 12 minutes.
- Remove cookies from the oven. Press a candy cane kiss in the center of each warm cookie. Let cool completely, 20 to 30 minutes.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 16.8 g, Cholesterol 12.2 mg, Fat 5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.9 g, Sodium 57.1 mg, Sugar 10.9 g
CANDY CANE BLOSSOM COOKIES
We like to stir different flavored candy canes into the dough for fun variety. -Joan Cossette, Colbert, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- 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-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.
Nutrition Facts : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 69mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CANE BLOSSOMS
From Hersheys.com. I love Hershey's special edition kisses. This year's white chocolate kiss with a red striped peppermint shell makes some of the most festive cookies on my cookie trays. I used green decorator's sugar which contrast nicely with the red and white kiss. Next time I might try peppermint extract instead of vanilla and use crushed candy canes in place of the green sugar crystals. Be very careful moving the cookies after the kiss is in; the kisses will collapse.
Provided by Cathleen Colbert
Categories Dessert
Time 20m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Remove wrappers from candies.
- Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.
- Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
- Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars.
- Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven.
- Press a candy piece into center of each cookie.
- Cool completely.
CANDY CANE COOKIES
These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for years-since 1963 to be exact-and this version is based on the classic recipe from Betty's Cooky Book, so you know it's the real deal. If you're new to this cookie, we can promise that baking a batch of peppermint candy cane cookies will make for wonderful holiday memories. Twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes and sprinkle crushed peppermint candy on top to deliver tastes-like-Christmas flavor. With a yield of 54 servings, our Candy Cane Cookie recipe is perfect for giving as gifts (or reserve for household snacking).
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 54
Number Of Ingredients 12
Steps:
- Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
- Heat oven to 375°F.
- Stir together peppermint candy and 2 tablespoon sugar; set aside.
- For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
- Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg
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- Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
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