Candy Cane Blossoms

The cookies have by far become the most popular post on Baked Perfection.  I made them last year and they became an overnight hit on Pinterest.  Therefore I decided to make them again for you.  This time I rolled a third of the cookies in Christmas colored non-sprinkles to make them extra festive.   These cookies are really delicious and you should definitely try to make them!

Note:  A couple people commented on my last post that these cookies came out flat for them.  A couple tips, don't roll them too large and make sure your butter is not too soft or warm.  If your dough is too sticky, just add up to 1/2 cup more flour. 

Candy Cane Blossoms

recipe from Hershey's

1 bag Hershey;s Kisses brand Candy Cane Kisses

1/2 cup butter, softened

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 egg

2 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons milk

Red and Green colored sugar

Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)

Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 8 - 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies. 

Peanut Butter Rudolph Reindeer

Source: http://www.lhj.com/recipe/cookies/peanut-butter-rudolph-reindeer/

Yield: 48 cookies

Prep   40 minsBake  375°F   8 mins  to  10 minsStart to Finish  1 hr 15 mins

Ingredients

• 1/2 cup unsalted butter, softened

• 3/4 cup peanut butter

• 1/3 cup granulated sugar

• 1/3 cup packed light brown sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 48 large red M&M candies

• 96 mini semisweet chocolate chips

• Pretzels, broken into 96 1-inch pieces

Directions

1. Heat oven to 375 degrees F and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

2. Bake, one sheet at a time, until just set and bottoms are golden, 8 to 10 minutes. For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. (Can be made ahead. Store in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.)

Nutrition Facts

• cal.(kcal)80,
 
• Fat, total(g)5,
 
• chol.(mg)10,
 
• sat. fat(g)2,
 
• carb.(g)9,
 
• pro.(g)1,
• sodium(mg)101,
 
• Percent Daily Values are based on a 2,000 calorie diet