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Post Shopping Cookies

November 24, 2010

While I’m enjoying the sunny but cold weather down south, I hope that you enjoy some post-thanksgiving sales. Or maybe even some warm hot cocoa. Or maybe you’re just spending the weekend with family…or inside away from the cold. But whatever you end up doing, welcome the start of the season with these delicious cookies and a cup of warm hot cocoa. I’ll see you back on Monday, but you’ll have all weekend to munch on these delicious cookies made with one of my new favorite ingredients–Hershey’s Candy Cane Kisses.  And the best thing about this cookie dough is that you can make two different types of cookies from the same dough. So you’ll never get bored!

Chocolate Blossom Cookies

Dough recipe adapted from Hershey’s.

 1 cup (2 sticks) butter

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 cups unbleached all purpose flour

1/2 cup Hershey’s cocoa powder

1/2 teaspoon salt

Beat butter, sugar, eggs and vanilla until fluffy. Gradually add in flour, cocoa powder and salt. Beat until blended well. Cover and refrigerate at least 1 hour.

After dough is chilled, take it out of the refrigerator and preheat the oven to 350 degrees. Now the hard part comes in. Which cookie will you make? Or will you opt for both?

Candy Cane Blossoms

To make candy cane kisses: Roll dough into 1 inch ball, then roll dough in granulated sugar. Place on a cookie sheet, spacing dough two inches apart. Bake at 350 degrees for 8-10 minutes. Remove from oven, and while cookies are still warm, press a candy cane blossom into the middle of each cookie. Move from cookie sheet to cooling rack and allow to cool completely.

Makes 4 dozen.

Marshmallow Candy Cane Kisses

Roll chilled dough into 1 inch balls. Place on cookie sheet, spacing cookies approximately two inches apart from each other. Cook at 350 degrees for 6 minutes. Open oven, and quickly press a mini marshmallow into the center of each cookie. Cook for an additional minute, than remove from oven. Move from cookie sheet to cooling rack and allow to cool completely before frosting.

To make frosting: In a bowl, beat 3 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/4 cup unsalted butter (softened) and 4-6 tbsp of milk in a bowl until smooth. You may need to add additional milk until the desired consistency is reached. Frost each cookie and sprinkle crushed candy canes on top.

Makes 4 dozen

Note: My children don’t like mint, so I omitted the crushed candy canes on top. If you will be making a half batch of blossoms, half batch of the kisses, cut down the frosting amount in half. If you want your cookies to have a more minty flavor, add 1/2 teaspoon of mint extract to the dough.

One Comment leave one →
  1. November 24, 2010 3:04 pm

    I am craving cookies now! They look great!!! Happy Thanksgiving!

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