Peppermint Blossom Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 3/8 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1 Colored sugars, green and red
  • 1/2 tsp Peppermint extract, pure
  • 1/8 tsp Salt
  • 3/4 cup Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 tbsp Whole milk

• Desserts

  • 1 10-ounce bag Hershey's peppermint kisses
  • 1 Nonpareils, red green and white

Found on 365daysofbakingandmore.com

Description

Ingredients

• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon pure peppermint extract
• 1 tablespoon whole milk
• 1 1/4 cups + 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/4 teaspoon baking powder
• 1 10-ounce bag Hersheys peppermint kisses
• green and red colored sugars
• red, green and white nonpareils

Directions

• Preheat the oven to 350 degrees F. and prepare a baking sheet by lining it with parchment.
• Cream the butter and sugar together until light, about 3 minutes in the bowl of an electric mixer.
• Mix in the egg, peppermint and milk.
• In a small bowl, whisk together the flour, salt and baking powder.
• add the flour mixture to the we ingredients and mix until well combined.
• Using tablespoons full of dough, roll into balls.
• Roll each ball into the colored sugars or nonpareils.
• Place onto prepared baking sheet about 2 inches apart.
• Bake for 12 minutes.
• While cookies are baking, unwrap 36 of the peppermint kisses.
• Allow to cool on the baking sheet for one minute.
• Place a peppermint kiss into the middle of each cookie and move to wire cooling rack to cool and set.