Wednesday, December 18, 2013

Candy Cane Kiss Cookies

I made this cookie for the first time yesterday and it is already a favorite with my girls. They are bite-sized, colorful and buttery with a peppermint kiss. What more could you ask for in a Christmas cookie?! 
This easy (and very quick) recipe is from Sally's Baking Addiction. Her blog has some amazing looking cookies on it right now!

10 Tbs unsalted butter, softened to room temp
1 cup granulated sugar
2 egg yolks (room temperature)
1 tsp vanilla extract
1 and 1/2 cups unbleached all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
24 Candy Cane Hershey Kisses


Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.

Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That's what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.

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