Candy Cane Blossom Cookies Recipe 455

CANDY CANE BLOSSOMS

Steps:

• Heat oven to 350°F Remove wrappers from candies.
• Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.
• Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
• Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars.
• Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven.
• Press a candy piece into center of each cookie.
• Cool completely.

CANDY CANE BLOSSOM COOKIES

Steps:

• Freeze kisses in a covered container for at least 1 hour. Place candy canes in a food processor; process until finely crushed., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk 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 parchment-lined baking sheets. , Bake 10-12 minutes or until bottoms are golden brown. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool.

CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine cookie mix, flour, butter, and egg in a mixing bowl. Mix until well blended.
• Pour sugar into a shallow dish. Roll dough into 1-inch balls; roll each in sugar. Place on ungreased cookie sheets.
• Bake in the preheated oven until edges are set and golden, 10 to 12 minutes.
• Remove cookies from the oven. Press a candy cane kiss in the center of each warm cookie. Let cool completely, 20 to 30 minutes.

CANDY CANE COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
• Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
• Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).