December 4, 2018

Candy Cane Kiss Cookies

Today is National Cookie Day!!  I guess that means it's mandatory to eat a cookie (or five) today, right??

Good thing, because I can't stop eating these cookies.  

They are so soft and chewy and amazing.  They satisfy your sweet tooth and leave your mouth feeling refreshed, thanks to the bright peppermint flavor.
These delicious cookies are similar to a no-roll sugar cookie and they are loaded with chopped Candy Cane Kisses (hello!) and topped with a white chocolate drizzle and festive red sprinkles.  The Candy Cane Kisses add the perfect flavor to this and they are so creamy. 

The white chocolate drizzle and sprinkles on top are optional, but they do look pretty plain without it.  These will jazz up that cookie plate this year and your friends will love getting a new and unique cookie.  They do taste best when eaten within a day or two.  
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Candy Cane Kiss Cookies
(Printable Recipe)

1/2 c. unsalted butter, room temperature
1/2 c. shortening (I use butter-flavored)
2/3 c. sugar
1/2 c. powdered sugar
2 large eggs
1 1/2 tsp. vanilla
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 Tbl. heavy whipping cream
3/4 bag of Candy Cane Kisses, unwrapped and roughly chopped
2-3 squares almond bark
red sugar sprinkles

In the bowl of a stand mixer (or large bowl), beat the butter, shortening, sugar and powdered sugar at medium-high speed until fluffy.  Scrape the bowl, then add the eggs, one at a time, beating after each addition.  Add the vanilla and mix until combined.  In a separate medium bowl, combine the flour, baking powder and salt.  Gradually mix the dry ingredients into the creamed mixture.  Add the whipping cream  and chopped Candy Cane Kisses and mix until combined.  Cover bowl with plastic wrap and refrigerate for at least one hour.  

Preheat oven to 350 degrees.  Spray a cookie sheet with cooking spray; set aside.  Scoop dough by 1 1/2 - 2 Tablespoons and roll into balls.  Place 2-inches apart on prepared baking sheet; flatten dough balls slightly.  Bake for 10 minutes, the edges should be slightly browned.  Remove from oven and cool on cookie sheet for two minutes, then transfer to a wire rack and cool completely.  Repeat with remaining dough.  Makes around 34 cookies.  

For Garnish:  Place almond bark into a bowl and microwave until melted, stirring every 30 seconds.  This should only take about one minute.  Stir until completely smooth and using a fork, drizzle over cooled cookies.  Then, sprinkle with red sugar sprinkles before the almond bark hardens.  Allow to set and serve.  

Base cookie recipe adapted from: Paula Dean

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