This is a cute recipe for holiday cookies. When I make Christmas cookies to give as gifts, or for holiday parties or cookie exchanges, these are the cookies I usually pick, because they are easy, delicious, and festive. The recipe is from Hershey’s (they call this Candy Cane Blossoms, because they use candy cane flavored kisses, but my younger kids prefer regular chocolate kisses, so this time those are what I used).
Chocolate Kiss Cookies
48-60 Hershey’s chocolate kisses, unwrapped
1 stick butter, softened
1 cup sugar
1 1/2 teaspoons vanilla
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk (I used half & half)
red and green colored sugars
Heat oven to 350F.
Cream together the butter and sugar.
Add egg and vanilla; mix well.
In a bowl combine the flour, baking soda, and salt.
Add the flour mixture alternately with the milk, until well blended.
Shape dough into 1-inch balls. *Note: Be careful not to make them bigger than 1-inch! If you do, you’ll end up with a bad chocolate/cookie ratio, in my opinion.
Roll each ball in colored sugar. I had one small bowl with green sugar, one with red, and one with both red and green.
Place on lightly greased cookie sheets, or on parchment lined cookie sheets (my favorite way to do it!).
Bake 8 to 10 minutes or until they are lightly browned and slightly cracked.
Remove from oven and allow to sit on cookie sheets for 1 minute.
After the minute is over, press one chocolate kiss into each cookie.
Transfer the cookies from the cookie sheets to a cooling rack.
Cool completely and then store in an airtight container.
*Note: The original recipe states that this recipe makes 48, yet by keeping the size consistent at exactly 1-inch, I am able to make 60 cookies from one batch.