Menu Plan Monday Dec. 23 ~ Candy Cane Shortbread Blossoms

December 23, 2013 by Dawn Marie Leave a comment

Ah, it’s finally the week of Christmas. Oh wait, holy cow! it’s the week of Christmas.

I was really sure I had so much more time.

The holiday week means less meal planning for me. So I decided to share a cookie recipe. We made some cookies for Ian’s school party and I decided to try a new one.

These cookies are inspired by the peanut butter blossoms. You know the ones with the Hershey’s Kisses placed in the warm cookies?

During the holidays Hershey’s makes a Candy Cane Kiss. They are super scrumptious. I’m not gonna lie, I have taken a bag (or two) to ‘share’ (with myself) before.

Candy Cane Shortbread Blossoms

Makes about 2 dozen cookies

Hershey’s Candy Cane Kisses, unwrapped
2 1/2 c. Flour
1 c. Butter, softened cut into cubes
6 Tblsp Sugar (6 tablespoon= 1/4 c. + 2 tablespoons)

In a mixing bowl combine flour and sugar. Cut in butter using a pastry blender or a blade attachment for your stand mixer. Add butter squares one at a time and blend until mixture resembles fine crumbs and starts to cling.
Form into a ball and knead until smooth.
Shape dough into 1-inch balls, place on cookie sheet and flatten. (shortbread doesn’t behave like other cookie dough so it will not flatten out when baked
Bake in 325° oven for 20-25 minutes, until center starts to set. While cookies are baking unwrapped enough kisses for the number of cookies.
Immediately press a Candy Cane Kiss into center of cookie and let cool on cookie sheet for five minutes.
Transfer to a wire rack, let cool until kisses harden.