Candy Cane Kiss Cookies
Peppermint shortbread cookies topped with a white chocolate peppermint kiss!
Servings: 30 cookies
Ingredients
- 1 c. butter room temperature
- 1/2 c. granulated sugar
- 1/2 tsp. peppermint extract
- 2 c. all-purpose flour
- 1/4 tsp. salt
- 10 peppermint candies crushed
- 1/2 c. granulated sugar for rolling
- 1 pkg. Hershey’s candy cane kisses
Instructions
- In a large bowl, using an electric hand mixer cream together the butter, 1/2 cup sugar, and peppermint extract. Gradually add flour and salt, beat until combined. Stir in crushed peppermint candies. Cover and chill for 1 hour.
- Preheat oven to 350 degrees. Line three cookie sheets with parchment paper.
- Roll dough into 1-inch balls, then roll in sugar. Place dough balls on the prepared baking sheets. Bake for 12 minutes. Remove from the oven. Wait 2-3 minutes, then press a candy kiss in the middle of each cookie.
- Cool on the baking sheet for several minutes before removing to a cooling rack.
Notes
These cookies are really cute rolled in red and/or green crystal sugar too!
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