Candy Cane Blossoms

I made these cookies for my kido's Christmas concert. I only managed to get 24 cookies out of this recipe so I didn't let him have one the day I baked them. After his performance at his concert, he made a bee-line to the cookie table and grabbed one. I love how loyal he is to his mom - with all the other options on the table, he still wanted the ones I made. 

I adore the festive look of these cookies. Another perfect one for the kids- a sugar cookie rolled in colored sugar (or sprinkles) and then a candy cane Hershey's kiss pressed into the center. No surprises here, they taste exactly like they look...sweet but delicious. I'll definitely make these again for the kids next Christmas.

Recipe for Candy Cane Blossoms
(Source: With Sprinkles on Top)
1 bag Hershey’s Kisses Candy Cane Kisses, unwrapped
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 F.

Stir together flour, baking soda and salt in small bowl and set aside. Beat butter, sugar, vanilla, and egg in bowl of stand mixer with paddle attachment until well blended. Add flour mixture alternately with milk to the butter mixture, beating until well blended. Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on parchment-lined cookie sheet. Bake 8 – 10 minutes or until edges are lightly browned and cookies are set. Remove from oven and allow to cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.