Candy Cane Blossom Cookies

By melanieroe

Prep: 45 min.
Bake: 10 min./batch
Yield: 48 Servings

45 10

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 candy canes, finely crushed
• 48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking powder and salt; gradually beat into creamed mixture.

Shape into 1-in. balls; roll in crushed candy canes. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 10-12 minutes or until bottoms are golden brown. Immediately press a chocolate candy into center of each cookie. Remove from pans to wire racks to cool. Yield: 4 dozen.

To freeze: Freeze shaped balls of dough on baking sheet until firm. Place balls in resealable freezer bags up to 3 months. Bake frozen balls as directed, increasing baking time by 1-2 minutes.