Happy New Year! Hope everyone had a safe and wonderful celebration!
I was organizing my baking cabinet yesterday evening (which, by the way, is the literal worst thing in the world to do), and realized I had been hoarding a bag of white chocolate candy cane Kisses. I usually like to hide a bag of these in my pantry and re-discover them in 2 months when they’re not in stores anymore and give myself a pat on the back for remembering them, because they are the absolute best kiss and nothing else compares. But I quickly realized I should be blogging something that includes this seasonal delicacy before the time to buy them is up and nobody can really appreciate it!
Clearly I’m no stranger to blossom cookies (see: I want to swim in a sea of peanut butter blossoms), so the obvious choice for these kisses is Candy Cane Kiss Blossoms 🙂
You will need:
1 1/2 cups powdered sugar
1 1/4 cup unsalted butter at room temperature
1 tsp peppermint extract
1 tsp vanilla extract
1 large egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped white chocolate candy cane Kisses
Granulated sugar, for rolling
About 30 unwrapped candy cane kisses
Pre-heat your oven to 350, and make some room in your fridge or freezer for cookie sheets. Place your unwrapped kisses in the fridge while preparing the dough and baking. If you’re used to making peanut butter blossoms and think I’m being over-prepared, don’t test it! The consistency of the white chocolate kisses is totally different from the milk chocolate, and if you don’t keep the kisses cool, they will melt into a puddle of red and white blob!
In a large bowl, combine butter, powdered sugar, egg, and extracts. In a separate bowl, combine flour, baking soda, and salt. Add the flour mixture to your wet mixture, and combine completely. Add your chopped kisses, and mix thoroughly. Roll your dough into 1-inch balls, roll in sugar, and place on a cookie sheet. Bake for 10-12 minutes, until they are set and just barely browning on the edges.
As soon as you remove the cookies from the oven, press your unwrapped kisses into the center of the cookie. Your cookies will crack a little– just be gentle 🙂 Immediately place the cookies into the fridge or freezer and allow them to cool completely. Seriously, don’t skip this step if you want them to keep their kiss shape!
These cookies are JUST minty enough (not even CLOSE to overwhelming) and if I didn’t promise myself I’d handle portion control in 2013, I would have eaten 10 of them last night alone.
and a little look at what happens when you can’t wait to let them cool… oops!