Candy Cane Blossoms


  • 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


  1. Heat oven to 350F. Remove wrappers from candies.
  2. 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.
  3. Shape dough into 1-inch balls. Roll in sprinkles. Place on ungreased cookie sheet.
  4. 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.