Candy Cane Blossoms
Prep: 20 minutes • Bake: 16 minutes per batch
Makes: about 48 cookies
1/2 cup 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
1/3 cup red or green sugar crystals, granulated sugar or powdered sugar for rolling
1.Heat oven to 350°F. Remove wrappers from candies.
2.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.
3.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.
4.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. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
*Recipe courtesy of Hershey’s