Candy Cane Blossom Cookies are made using festive holiday candy kisses pressed into sugar cookies and decorated as you like.
Candy Cane Blossom Cookies
by Sue Lau | Palatable Pastime
This concept of cookie has been going around for years. The first ones I ever saw were chocolate kisses pressed into peanut butter cookies. I loved the idea but the one I sampled wasn’t very good—not from the combination of cookie and candy but the person who made them obviously had something off in the cookie. So for years I associated that with the bad cookie and wouldn’t try these.
But this year I picked up a bag of peppermint kisses. I love minty cookies for Christmas (last year I did the Frosty Snowball Cookies).
This recipe isn’t the one that comes on the bag, although there is a recipe on there. I haven’t tried that recipe so can’t really comment about it either. But the idea can be used on any number of cookies, and this one is done on a basic type of sugar cookie dough.
They are very cute! And also very tasty. And although it is late, and most folks have probably already made or selected their cookies for this year, I wanted to get this one out there before Christmas because of it’s theme.
So if you are already done with Christmas cookies, feel free to pin this or save it to have next year. And of course, if you are looking for cookie recipes still, or have a bag of the peppermint kisses and need ideas, you are in last minute luck.
~Sue
Candy Cane Blossom Cookies
Ingredients:
- 1-1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 3-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2-3 bottles cookie sprinkles, jimmies, nonpareils or crystal sugars
- 10 ounces Hershey’s Candy Cane Kisses candies, unwrapped
Method:
- Preheat oven top 350ºF.
- Cream together the butter and sugar in a stand mixer until light and fluffy.
- Add eggs, sour cream, vanilla, and stir until smooth.
- Sift together flour, baking soda and salt.
- Gradually add flour to mixer until it is incorporated and smooth.
- Refrigerate dough for 30 minutes.
- Shape dough into balls about 1 tablespoonful, and roll into sprinkles.
- Place 1-2 inches apart on a cookie sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes.
- Press one kiss candy into the top of each cookie while it is still soft.
- Allow to cool on pans. Do not box the cookies up until the chocolate is set (this takes a bit longer than the cookie itself) or you will smudge the candy kiss.
Makes approximately 4-1/2 to 5 dozen cookies
From the kitchen of palatablepastime.com
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I’m pinning these and got to thinking that a chocolate cookie base with these “kisses” would be just the thing for Valentine’s. I am going to see if any of the local groceries still have any left! The pb blossoms that you mentioned are one of my perennial favorites to eat and to put on the Christmas cookie platter. I have seen a lot of variations on that recipe particularly with regard to using milk or not. Found you via Gooseberry Patch and am eagerly perusing your recipe files!
Thanks!