Candy Cane Blossom Cookies Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F. Remove wrappers from candies.
• Beat eggs in a medium bowl with the butter, sugar, vanilla, and water until well blended.
• In a large mixing bowl, whisk together the flour, salt, and baking soda; stir in the pecans and the Andes candy cane mint baking chips.
• Add the egg mixture gradually to the flour mixture, stirring to combine.
• Shape dough into 1 1/2-inch balls (I used a small cookie scoop), and place on ungreased cookies sheets.
• Bake at 350 degrees F for 12-15 minutes, until edges are lightly browned and cookies are set. Remove from oven; cool 3-4 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.