Candy Cane Shortbread Cookies

Candy Cane Shortbread Cookies - easy, whimsical and eye-catching, these incredibly delicious cookies have a buttery shortbread base and a sprinkle coating, topped with a Hershey's candy-cane kiss.
I decided to go a little different route and, instead of a chocolate base, I used an old faithful, never-fail shortbread recipe. It’s from Land O Lakes and I’ve made it untold times over the years. It’s always a hit, and the simplest recipe ever. It comes together with four basic ingredients: butter, sugar, flour and vanilla. In the original recipe, the dough is rolled into little balls, the center is indented and a little scoop of jam is added before baking. The result is an irresistible, melt-in-your-mouth thumbprint cookie with a jewel-like center. I’ve had fun adapting this recipe lots of different ways; including these Raspberry Peach Thumbprint Cookies.
Candy Cane Shortbread Cookies - easy, whimsical and eye-catching, these incredibly delicious cookies have a buttery shortbread base and a sprinkle coating, topped with a Hershey's candy-cane kiss.
This time, I simply formed the same dough into small balls then rolled each one in Christmas-hued sprinkles before baking. As soon as the colorful, whimsical little cookies rolled out of the oven, I nestled a Hershey’s Candy Cane Kiss right in the center of each and could hardly wait for them to cool enough to try one.

Candy Cane Shortbread Cookies #christmas #candy #snack #cookies

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1/2 cup color nonpareil sprinkles
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup salted butter softened
  • 1 10- ounce bag Hershey's Holiday Candy Cane Kisses
Candy Cane Shortbread Cookies #christmas #candy #snack #cookies


INSTRUCTIONS:

  1. Heat oven to 350°F. Pour sprinkles into shallow bowl. Unwrap Candy Cane Kisses
  2. Combine butter, sugar and 1/2 teaspoon vanilla extract in bowl. Beat at medium speed, scraping bowl often, until creamy.
  3. Add flour; beat at low speed, scraping bowl often, until well mixed.
  4. Shape dough into small 1-inch balls (I use a small ice cream scoop).
  5. Roll balls of dough in sprinkles, patting sprinkles gently onto any areas where sprinkles have not adhered. You want to have the little balls covered with sprinkles.
  6. Place 2 inches apart onto ungreased cookie sheets.
  7. Bake 14-18 minutes or until bottoms are lightly browned. Remove from oven and quickly place a kiss in the center of each cookie, pressing down barely (about 1/4 inch or less!) into the cookie. Don't be tempted to press the kiss too deeply into the cookies as they will crack at the edges. If you do have any cracking, gently push the crack back together while the cookies are still warm.
  8. Let the cookies stand 5 minutes on sheet pan, then carefully remove to cooling rack. Cool completely before moving or touching. The kisses will take a while to firm up. If you try to move them too soon the kisses will collapse or distort in shape.

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