candy cane cookies // day seventeen



I think I love cookies. And these? It took everything in me not to eat every single one.



Ingredients:

1 1/2 cups powdered sugar
1 1/4 cups butter, at room temperature
1 teaspoon vanilla extract
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped (I got mine at Target)
granulated sugar
additional, unwrapped Candy Cane Kisses- about 30

Directions:
1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extract and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape. (Note from Ellie : I put mine in the refrigerator because there was no room in the freezer [because there was no room in the inn.. I had to] and they turned out just fine. The chocolate didn't hold it's shape, but they still tasted delicious.)

4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.

#24daysofchristmascheer