Peppermint Kiss Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 3 cup Flour
  • 1 tsp Peppermint extract
  • 1 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter

• Desserts

  • 1/2 cup Candy cane hershey kisses
  • 3 Candy canes
  • 36 Unwrapped candy cane hershey kisses

Found on cincyshopper.com

Description

Ingredients

• 1 1/2 cup Powdered Sugar
• 1 cup softened Butter
• 1 tsp Peppermint Extract
• 1 tsp Vanilla Extract
• 1 Egg
• 3 cup Flour
• 3 Candy Canes
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup chopped Candy Cane Hershey Kisses
• Sugar (to roll cookies in)
• 36 unwrapped Candy Cane Hershey Kisses

Directions

• Place candy canes in food processor and pulse until they are completely crushed.
• Make sure you have room in your refrigerator or freezer for your cookie sheet.
• Combine powdered sugar, butter, extracts and egg in large bowl.
• Beat until fluffy at medium speed.
• Combine flour, crushed candy canes, baking powder and salt in a separate bowl.
• Add flour mixture to wet mixture and beat until well blended (mixture will be kind of dry).
• Stir in chopped kisses.
• Shape dough into 1 inch balls; roll in granulated sugar.
• Place 1-inch apart on cookie sheet.
• Bake for 10-12 minutes in 350 oven until firm up and set.
• Remove from oven and immediately press a Candy Cane Kiss in the center of each cookie.
• Place cookie sheet into the freezer or refrigerator to keep kisses from melting.