Peppermint kiss cookies
Serving: 2 1/2 dozen
Ingredients:
- 1 1/2 cups powdered sugar
- 1 1/4 cups butter, softened
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 large egg
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup finely chopped candy cane flavored Hershey’s Kisses
- Granulated sugar
- Additional unwrapped Candy Cane Hershey’s Kisses
Preparation:
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. In a mixing bowl, mix together the powdered sugar, butter, peppermint extract, vanilla extract, and egg with and electric mixer until creamy. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the flour mixture to the sugar/butter mixture until combined. Stir in the chopped Kisses with a spoon. Shape the dough into inch balls and roll in granulated sugar. Place the balls 1 inch apart on the prepared sheet. Bake for 10-12 minutes or until slightly golden. Let the cookies cool for 2-3 minutes on the baking sheet then press a Hershey’s Kiss into each cookie. Place the baking sheet in the refrigerator or freezer immediately so that the Kisses don’t melt. Leave them in there for 5-10 minutes. Serve or store in an airtight container.
