Candy Cane Kiss Cookies

By LimericksLady

*The addition of peppermint extract is completely optional. The cookie gets plenty of peppermint flavor from the addition of the chopped kisses, but if you’d like it really minty then go ahead and add the peppermint extract.

Ingredients

• 3 cups sugar
• 1 1/2 cups butter, at room temperature
• 1 teaspoon peppermint extract, optional
• 1 Tbsp vanilla extract
• 3 large egg
• 6 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 teaspoon salt
• 6 TBSP milk
• 1 1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped
• granulated sugar
• additional, unwrapped Candy Cane Kisses- about 120

Details

Servings 96
Adapted from recipegirl.com

Preparation

Step 1

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape.

4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.