Hershey’s Kisses Candy Cane Blossoms
Recipe - Gourmet Garage Corporate
Hershey’s Kisses Candy Cane Blossoms
Prep Time20 Minutes
Servings48
Cook Time9 Minutes
Calories70
Ingredients
48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
1/2 cup Butter or margarine (1 stick), softened
1 cup Granulated sugar
1 Egg
1 1/2 tsp Vanilla extract
2 cups All- purpose flour
1/4 tsp Baking soda
1/4 tsp salt
2 tbs milk
1/3 cup Granulated sugar red or green sugar crystals, granulated sugar or powdered sugar for rolling.
Directions
- 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; cool 2 to 3 minutes.
- Press a candy piece into center of each cookie.
- Remove from cookie sheet to wire rack.
- Cool completely. Makes about 48 cookies.
Nutritional Information
- 3.5 g Total Fat
- 10 g Total Carbohydrate
- 7 g Total Sugar
- 1 g Protein
20 minutes
Prep Time
9 minutes
Cook Time
48
Servings
70
Calories
Shop Ingredients
Makes 48 servings
Not Available
Kerrygold Pure Irish Butter, 8 oz
$4.99$0.62/oz
Sugar in the Raw Organic White Cane Sugar, 24 oz
$6.39$0.27/oz
Eggland's Best Eggs, Large, 12 count
$7.99
Morton & Bassett Vanilla Extract
$15.99$8.00/fl oz
King Arthur Baking Company Unbleached All-Purpose Flour, 5 lbs
On Sale! Limit 4
$6.99 was $8.99$1.40/lb
Arm & Hammer Pure Baking Soda, 1 lb
$1.99$0.12/oz
Morton Salt, Plain, 26 Ounce
$2.99$0.12/oz
Organic Valley Low Fat Milk, half gallon
$7.99$15.98/gal
Sugar in the Raw Organic White Cane Sugar, 24 oz
$6.39$0.27/oz
Nutritional Information
- 3.5 g Total Fat
- 10 g Total Carbohydrate
- 7 g Total Sugar
- 1 g Protein
Directions
- 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; cool 2 to 3 minutes.
- Press a candy piece into center of each cookie.
- Remove from cookie sheet to wire rack.
- Cool completely. Makes about 48 cookies.