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Kisses Candy Cane Blossoms

Kisses Candy Cane Blossoms

Debbie Matenopoulos is preparing a festive and sweet dessert for chocolate-lovers that makes 48 cookies.
Ingredients
  • 48 HERSHEY'S KISSES Brand Candy Cane Candies
  • 1/2 cup (1 stick) butter or margarine , softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1/3 cup red or green sugar crystals, granulated sugar or powdered sugar for rolling

Directions

1) Heat oven to 350°F. Remove wrappers from candies.

2) 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.

3) Shape dough into 1-inch balls. Roll in red or green sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

4) Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

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