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Hershey’s Kisses Candy Cane BlossomsHershey’s Kisses Candy Cane Blossoms
Hershey’s Kisses Candy Cane Blossoms
Hershey’s Kisses Candy Cane Blossoms
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Recipe - The Fairway Market Corporate
Hershey’s Kisses Candy Cane Blossoms
Hershey’s Kisses Candy Cane Blossoms
Prep Time20 Minutes
Servings48
Cook Time9 Minutes
Calories70
Ingredients
48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
1/2 cup Butter or margarine (1 stick), softened
1 cup Granulated sugar
1 Egg
1 1/2 tsp Vanilla extract
2 cups All- purpose flour
1/4 tsp Baking soda
1/4 tsp salt
2 tbs milk
1/3 cup Granulated sugar red or green sugar crystals, granulated sugar or powdered sugar for rolling.
Directions
  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.
Nutritional Information
  • 3.5 g Total Fat
  • 10 g Total Carbohydrate
  • 7 g Total Sugar
  • 1 g Protein
20 minutes
Prep Time
9 minutes
Cook Time
48
Servings
70
Calories

Shop Ingredients

Makes 48 servings
48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
Hershey's Kisses Milk Chocolate Share Pack, 10.8 oz
Hershey's Kisses Milk Chocolate Share Pack, 10.8 oz
On Sale! Limit 4
$6.69 was $7.49$0.62/oz
1/2 cup Butter or margarine (1 stick), softened
Kerrygold Pure Irish Butter, 8 oz
Kerrygold Pure Irish Butter, 8 oz
$4.99$0.62/oz
1 cup Granulated sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/lb
1 Egg
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$5.99$0.50 each
1 1/2 tsp Vanilla extract
McCormick Pure Vanilla Extract, 1 fl oz
McCormick Pure Vanilla Extract, 1 fl oz
$6.99$6.99/fl oz
2 cups All- purpose flour
Gold Medal All Purpose Flour, 5 lb
Gold Medal All Purpose Flour, 5 lb
$6.99$1.40/lb
1/4 tsp Baking soda
Arm & Hammer Pure Baking Soda, 1 lb
Arm & Hammer Pure Baking Soda, 1 lb
$1.99$0.12/oz
1/4 tsp salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
2 tbs milk
Bowl & Basket 2% Reduced Fat Milk, half gallon
Bowl & Basket 2% Reduced Fat Milk, half gallon
$2.19$4.38/gal
1/3 cup Granulated sugar red or green sugar crystals, granulated sugar or powdered sugar for rolling.
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/lb

Nutritional Information

  • 3.5 g Total Fat
  • 10 g Total Carbohydrate
  • 7 g Total Sugar
  • 1 g Protein

Directions

  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.