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.
Menu Plan 12/23-12/29
Tue: Christmas Eve ~ out with family
Sat: Kitchen is Closed
Sun: Do I really have to start cooking again?
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