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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Audrey's Candy Cane Kiss Cookies Recipe

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This recipe for Audrey's Candy Cane Kiss Cookies is from The Smith Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 Tbsp unsalted butter softened to room temperature, 1 cup sugar, 2 egg yolks, 1 tsp vanilla, 1 1/2 cups unbleached all purpose flour, 3/4 tsp baking powder, 1/4 tsp salt, sprinkles, 24 Candy Cane Hershey Kisses
Directions:
Directions:
Preheat oven to 350º. Line 2 baking sheets with parchment paper. Set aside. cream butter and sugar on med speed on mixer for 5 min. scrapping down sides and bottom as necessary. Add egg yolks and vanilla on med speed till fully combined. combine dry ingredients, add to wet ingredients, mix on low speed till fully combined. The dough will be very thick, if sticky chill about 45 min. Roll into balls(slightly less that Tbsp each) If dough seems dry the warmth of your hands should allow dough to stay in ball shape. Roll in sprinkles and bake on parchment paper 8-10 min. DO NOY OVER BAKE. The cookies will look under baked but that is what you need. Allow to cool on baking sheet 5 min. Press Hershey Candy Cane Kiss into center of cookie and Immediately put sheet in freezer for 5 min. doing this will prevent kiss from melting. Store tightly covered room temperature up to 1 week. Freeze up to 2-3 months.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
20 min

 

 

 

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