Are you getting tired of all the festive sugar yet? I am. I made these last week and gave most away. Last night, the kids and I decorated Gingerbread Men, too, but I won't get around to posting those. They were good, but I just don't love gingerbread men, because of the molasses, I think. The kids loved it though. I brought the majority to the school for the kids to enjoy. The kids helped me make these Peppermint Kiss cookies, as well. They made sure they were really, REALLY coated in sugar. Like, no bare spots at all. And they insisted we use both red AND green sugar. They also unwrapped the candy and stuck it on. Fun times for all!
Peppermint Kiss Cookies
adapted from Hershey's
48 Hershey's Kisses Brand Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine , softened
1 cup granulated sugar
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 crystals, granulated sugar or powdered sugar
1. Heat oven to 350°F. Remove wrappers from candies.
Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. (Can set cookies sheets in the freezer at this point so candy doesn't melt.) Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
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