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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Candy Can Kiss Cookies Recipe

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This recipe for Candy Can Kiss Cookies is from The Nolden 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:  
1½ cups powdered sugar
1¼ cups (2½ sticks) butter, at room temperature
1 large egg
1 teaspoon peppermint extract (optional- see recipe notes)
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped Hershey's Candy Cane Kisses (18 kisses)
granulated white sugar

30 unwrapped Hershey's Candy Cane Kisses
Directions:
Directions:
Preheat the oven to 350°F. Make room in either the refrigerator or freezer for your cookie sheet.

In a large mixer bowl, use an electric mixer to combine the powdered sugar, butter, egg and extracts. Beat at medium speed, scraping the bowl often until creamy (2 to 3 minutes).

In a separate bowl, whisk together the flour, baking powder and salt.

Add the dry ingredients to the wet mixture and beat, scraping bowl often until well blended (1 to 2 minutes).

The mixture will be a bit crumbly. Stir in the chopped Kisses.

Shape the dough into 3/4-inch to 1-inch balls; roll in sugar. Place 1-inch apart on cookie sheet.

Bake for 10 to 12 minutes or until set.

As soon as they come out of the oven, press a Candy Cane Kiss into the center of each cookie.

They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside.

Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape.

Store in a covered container- at room temperature for up to a week. In the freezer they should be okay for a couple of weeks.
Personal Notes:
Personal Notes:

Recipe URL
https://www.recipegirl.com/candy-cane-kiss-cookies/

 

 

 

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