Heidi Carpenter of Omaha submitted our 10th cookie. “These pretty red and white cookies have great peppermint flavor and are not overly sweet. Kids can help by unwrapping kisses and rolling dough in sugar,” she said. “They freeze well and are quick and easy to make.”
Candy Cane Kiss Butter Cookie
1½ cups powdered sugar
1¼ cups butter (2½ sticks)
1 teaspoon peppermint extract, optional
1 teaspoon vanilla
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup Hershey's Candy Cane Kisses, finely chopped, about 16
Additional unwrapped Candy Cane Kisses, about 50
Preheat oven to 350 degrees.
In a large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, combine flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). Stir in chopped kisses.
Shape dough into ½-inch to ¾-inch balls and roll in granulated sugar. Place 1-inch apart on ungreased cookie sheet. Bake for 9 to 10 minutes or until edges just turn brown. As soon as they come out of the oven, press an unwrapped kiss in the center of the cookie. Let cookies cool and the kisses set up. Cookie sheet can be put in refrigerator so cookies set up faster.
Store in covered container. They can be frozen.
— Staff writer Melissa Matczak