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That Candy Cane Kiss Cookie turned out YUMMY! I made a batch a few days ago. REC follows==>

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Joined: Mar 10, 2006


Posted to Thread #21205 at 8:23 pm on Dec 15, 2011

Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter (I used unsalted.)
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12-ounce bag dark chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10-ounce bag)

Preheat oven to 350 degrees F.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

To prevent cookies from flattening out, refrigerate dough for 30-60 minutes. Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies

**There are gorgeous pictures of these cookies at the Web site listed below.

Notes from Wigs: I left out the optional peppermint extract and felt the candy kiss gave ample peppermint flavor. I used a 35mm scoop and had a yield of 59 cookies. With 9 cookies on each individual parchment-lined cookie sheet, 10 minutes was the perfect baking time in my oven.


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