After two straight weekends of holiday parties, I’m finally getting into the holiday spirit! Colin and I even went out to buy a Christmas tree for our apartment. I wasn’t sure we could handle a real tree this year so we went with a fake tree, which I naively assumed would be basically the same thing. Not quite.
I guess that’s what we should have expected when we paid $22 for a fake tree at Target. We threw some lights and ornaments onto our sparse little tree and decided to roll with it.
My tree might not be the most festive but what I lack in tree I make up for with sweets. Actually, that can probably be true for all things.
These candy cane kiss cookies are colorful, festive, full of peppermint kick! I accidentally used cinnamon sugar as my red sugar sprinkles but the peppermint flavors overwhelmed anything else, even cinnamon.
Ingredients (Recipe from Sally’s Baking Addiction)
- 10 Tablespoons (145g) unsalted butter, softened
- 1 Cup (200g) granulated sugar
- 2 Egg yolks
- 1 Teaspoon vanilla extract
- 1 ½ Cups (190g) flour
- 3/4 Teaspoon baking powder
- 1/4 Teaspoon salt
- 24 Candy Cane Hershey Kisses
- Preheat oven to 350 degrees
- Line two baking sheets with parchment paper or a silicon baking mat and set aside
- In a large bowl, cream together butter and sugar
- Beat in egg yolks and vanilla extract
- In a medium bowl, whisk together flour, baking powder and salt
- Gently mix the dry ingredients into the wet ingredients
- Pour sprinkles into a small bowl
- Form dough into tablespoon sized balls and roll balls into sprinkles and put on baking mat
- Bake for 8-10 minutes
- Allow cookies to cool before pressing a Hershey Kiss into the center of the cookie
- Immediately place baking sheet with cookies into the freezer to prevent the kisses from melting