Candy Cane Blossoms



 from Hershey’s
Makes about 4 dozen cookies

48 Hershey’s Candy Cane Kisses
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
red & green sprinkles, for rolling the cookies

Heat oven to 350F. Remove wrappers from candies.

Beat butter, sugar, egg, and vanilla in large bowl until well bended. In a separate bowl, stir together flour, baking soda, and salt; add alternately with milk to butter mixture, beating until well blended.

Shape dough into 1-inch balls. Roll in sprinkles. Place on ungreased cookie sheet.

Bake for 8 to 10 minutes or until edges are lightly brownies and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Recipe Source: http://fakeginger.com/?p=1508