CANDY CANE BLOSSOMS
A fun Christmas cookie baked liked a blossom cookie but with a peppermint kiss for Christmas.
Provided by Aimee
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees.
- Cream together your butter and sugar until light and fluffy.
- Add in your egg and vanilla and stir to combine.
- Mix in your milk.
- Add your dry ingredients and stir into the mixture.
- Roll dough into 1 inch sized balls (dough is a little sticky)
- Roll each ball into red or green sprinkles.
- Place on baking sheet lined with parchment and bake for about 10 minutes.
- Remove from oven and allow to cool for a couple minutes.
- Press candy cane candy into the center of each cookie.
- Allow to cool a few more minutes, and then remove to a cookie rack to cool completely.
CANDY CANE BLOSSOMS
From Hersheys.com. I love Hershey's special edition kisses. This year's white chocolate kiss with a red striped peppermint shell makes some of the most festive cookies on my cookie trays. I used green decorator's sugar which contrast nicely with the red and white kiss. Next time I might try peppermint extract instead of vanilla and use crushed candy canes in place of the green sugar crystals. Be very careful moving the cookies after the kiss is in; the kisses will collapse.
Provided by Cathleen Colbert
Categories Dessert
Time 20m
Yield 4 dozen
Number Of Ingredients 10
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
We like to stir different flavored candy canes into the dough for fun variety. -Joan Cossette, Colbert, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 69mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CANE BLOSSOMS
Make and share this Candy Cane Blossoms recipe from Food.com.
Provided by 1 Baker
Categories Dessert
Time 1h25m
Yield 4 dozen
Number Of Ingredients 10
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; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 845, Fat 24.8, SaturatedFat 4.6, Cholesterol 53.9, Sodium 591.2, Carbohydrate 148.6, Fiber 1.7, Sugar 100.4, Protein 8.5
PEPPERMINT PECAN CANDY CANE BLOSSOMS - COOKIES
I combined two recipes found on the Andes and Hershey's websites, to create these super yummy candy cane blossoms - cookies! Perfect for the holidays, and beyond. Enjoy!
Provided by BecR2400
Categories < 60 Mins
Time 40m
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Remove wrappers from candies.
- Beat eggs in a medium bowl with the butter, sugar, vanilla, and water until well blended.
- In a large mixing bowl, whisk together the flour, salt, and baking soda; stir in the pecans and the Andes candy cane mint baking chips.
- Add the egg mixture gradually to the flour mixture, stirring to combine.
- Shape dough into 1 1/2-inch balls (I used a small cookie scoop), and place on ungreased cookies sheets.
- Bake at 350 degrees F for 12-15 minutes, until edges are lightly browned and cookies are set. Remove from oven; cool 3-4 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Nutrition Facts : Calories 1488, Fat 74.6, SaturatedFat 32.5, Cholesterol 216.6, Sodium 898, Carbohydrate 188.7, Fiber 6.6, Sugar 89.5, Protein 20
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FUN AND FESTIVE CANDY CANE BLOSSOMS - RECIPE DIARIES
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Cuisine AmericanTotal Time 20 minsCategory MediumCalories 99 per serving
- Beat butter, sugar, vanilla, and egg 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 and/or green colored sugar. Place on an 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.
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From hersheyland.com
Servings 48Total Time 1 hr 30 minsCategory Tags
- 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; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
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