Crushed Candy Cane Kisses Recipe

Candy Cane Peppermint Kiss Cookies Creations by Kara

WEBOct 4, 2018 · Beat in the crushed peppermint candies. Whisk together the flour, sugar, and salt, then stir into the butter mixture. Dough will be very …

1. Place the peppermint candies in a ziplock bag and pound them with a mallet or rolling pin till they are finely crushed, set aside.
2. Cream together the butter and peppermint extract. Beat in the crushed peppermint candies.
3. Whisk together the flour, sugar, and salt, then stir into the butter mixture. Dough will be very stiff, you may need to work it with your hands.
4. Cover and chill the dough for 30-60 minutes. Roll in 1” balls, then roll in sugar. Place on parchment lined or ungreased baking sheets.

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Candy Cane Kiss Cookies Spaceships and Laser Beams

WEBNov 10, 2020 · STEP TWO: In a medium bowl, cream together, with a hand mixer on medium-low speed, the butter and 1 cup of sugar until fluffy (1 …

1. Preheat oven to 350F.
2. Line two baking sheets with parchment paper.
3. Beat together butter, sugar, egg, vanilla, and peppermint extract until fluffy. This should take about 2 to 3 minutes.
4. In a separate bowl stir together flour, baking soda, and salt until combined.

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Candy Cane Kiss Cookies Sally's Baking Addiction

WEBNov 29, 2022 · Instructions. Whisk the flour, baking powder, and salt together in a medium bowl until combined. Set aside. In a large bowl …

1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.
2. Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That’s what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.
3. Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl. Slowly add to the wet ingredients on low speed. Beat in the milk on medium speed until combined. The dough will be thick and very sticky. Chill for at least 2 hours.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, a little more than 1 Tablespoon of dough each. Roll each ball into confectioners’ sugar to coat heavily. Bake for 10-11 minutes. Cookies will appear undone and very soft. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.

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