Saturday, December 24, 2011

Candy Cane Kiss Blossoms with a Chocolate Star!

I found this great recipe on Pintrest and just had to try it. It looks so festive and I love peppermint so it was a great recipe to try. I combined parts of the original recipe from Recipe Girl and parts of the Hershey's Candy Cane Blossom cookie recipe to make these.


As I was taking the first batch out of the oven I had to move the bag of Brach's dark chocolate stars, from making peanut butter blossoms, out of the way and inspiration hit me. Why not put both the chocolate star and the kiss on top?

Candy Cane Kiss Blossoms

Yield: 2 1/2 dozen cookies
Prep Time: 30 min
Cook Time: 12 min
When the fall holidays arrive, the Candy Cane Kisses begin to appear on supermarket shelves too. These are an incredibly delicious flavor delivered by the Hershey’s Kisses people. And they’re amazing tucked into a cookie too.

Ingredients:

1 1/2 cups powdered sugar
1 1/4 cups butter, at room temperature
1/2  teaspoon peppermint extract
1 teaspoon vanilla extract
1 large egg
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped
granulated sugar
additional, unwrapped Candy Cane Kisses- about 60
Chocolate stars- about 60

Directions:

  1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet. Or you can do what I do which is to just let them sit out for an hour and they'll set up.
  2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). 
  3. In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl until just blended.  Stir in chopped Kisses.
  4. 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.
  5. As soon as they come out of the oven, press a chocolate star  point side down 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 press the chocolate on.  Do all the cookies on the tray then go back and place a kiss on top of the chocolate star pressing down until the chocolate squeezes out from under the kiss forming a flower around it.


 You can leave the cookies out to set up or put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. 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.

1 comment:

TheUrbanUmbrella said...

This is so cute! Love the little blossom look to it! I am so impressed!
Definitely am going to give this recipe a try tomorrow!
xx


The Urban Umbrella
xoxo


http://urbanumbrella.blogspot.com/

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