Some of my friends don’t like chocolate. I know that’s hard for chocoholics to understand, but it’s true. So, when I’m baking something special for them for the holidays, I look for non-chocolate recipes. I found a great cookie recipe last year – ironically from Hershey’s – that my friend Jen loves: candy cane blossoms. They’re made with Hershey’s candy cane kisses, which are available only at Christmastime. (Thank goodness because I can eat an entire bag of them with no – well, maybe a few – regrets.)
- 48 Hershey’s candy cane kisses
- 1/2 cup (1 stick) butter or margarine, softened
- 1 cup granulated sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- Red or green sugar sprinkles
Preheat your oven to 350 degrees. While your oven is heating up, remove the wrappers from the kisses.
Beat together the butter, granulated sugar, egg and vanilla until well blended. In a separate bowl, stir together the flour, baking soda and salt. Add to the sugar mixture the dry ingredients alternating with the milk.
Bake 8 to 10 minutes. (Nine minutes was perfect for my batch for Jen.) Remove from the oven and cool two to three minutes. Then place a kiss in the center of each cookie. Remove the cookies to a wire rack to finish cooling.
Full recipe disclosure: I didn’t unwrap all 48 kisses in case my cookies were a little bigger, and I didn’t need all 48. Plus, I didn’t want any unwrapped kisses left over because then I would just eat them. I think I unwrapped 36, which was just enough. Of course, if you want to eat the rest, have at it. They are yummy.