Ingrédients pour Candy Cane Blossoms
- Hershey Candy Cane Kisses
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- Sugar Crystals
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Comment préparer Candy Cane Blossoms
- Preheat oven to 350°F (175°C). Remove wrappers from Hershey's White Chocolate Peppermint Kisses.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Roll dough into 1-inch balls.
- Roll balls in a mixture of red and green decorator's sugar (or any combination of red, green, granulated, and powdered sugar).
- Place cookies onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Remove from oven and immediately press one Hershey's Kiss into the center of each cookie. Work quickly, as the Kisses may melt.
- Let cool completely on the baking sheets before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
201g
Fat
76g
Carbs
32g
