Peppermint Kiss Cookies (Riley's favorite)

By commercecook

Note: When the cookies are done and the kisses added, they are put in a cold place to keep the kisses from melting. I found that in the refrigerator, they melted. So, I took them out and swirled the red and white with the tip of a knife. In the freezer, the kisses did not melt. Either way, they looked great.

Ingredients

• 1 1/2 cups powdered sugar
• 1 cup softened butter
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1 egg
• 3 cups flour
• 3 large candy canes (I bought them 3 for a dollar at a drug store.)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped Candy Cane Hershey Kisses
• 36 unwrapped Candy Cane Hershey Kisses
• sugar to roll cookies in before baking

Preparation

Step 1

Place candy canes in food processor and pulse until they are completely crushed.
Make sure you have enough room in your refrigerator or freezer for a cookie sheet. (see note above)
Combine powdered sugar, butter, extracts and egg in a large bowl.
Beat until fluffy at medium speed.
Combine flour, crushed candy canes, baking powder and salt in a separate bowl.
Add flour mixture to wet mixture and beat until well blended (mixture will be rather dry)
Stir in chopped kisses.
Shape dough into 1 inch balls; roll in granulated sugar.
Place 1 inch apart on a cookie sheet.
Bake for 10-12 minutes in 350 degree oven until they firm up and set.
Remove from oven and immediately press a Candy Cane Kiss in the center of each cookie
Place cookie sheet into the refrigerator or freezer to keep kisses from melting.