Candy Cane Kiss Cookies are another fantastic cookie for peppermint lovers!
These shortbread-style cookies have candy cane pieces mixed in the dough and the center is topped with a Hershey’s Candy Cane Kiss. This cookie is both festive and fun to eat. A great addition to the cookie platter.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Preheat oven to 350 degrees F. Line cookie sheets with silicone baking mats or aluminum foil to prevent cookies from sticking.
Remove candy cane kisses from wrappers so you have enough to for 3 dozen cookies; set aside.
In a large bowl, mix butter until creamy. Either use your electric mixer or beat by hand. Gradually add 2/3 cup sugar; beating until light and fluffy.
Stir in vanilla extract and crushed Peppermint Candy Canes. Gradually add flour to mixture, beating well after each addition.
Chill dough for 2 hours or overnight.
Roll dough into 1-inch balls. Place 1-inch apart on baking sheet. Use your thumb to make indentation into center of each cookie ball. Edges may slightly crack, you can leave as is or push the edges back together. Press the candy cane kiss into the indentation
Bake cookies for 10 to 12 minutes or until edges are lightly browned. Remove from oven and let cool on the baking sheet before moving cookies to wire rack to completely cool. Cookies may crumble if you move while still hot.
* You must use butter in this recipe. The secret of a great shortbread cookie is butter or it just will not taste like shortbread!
** To crush candy canes, wrap in plastic wrap or place in a re-sealable plastic bag. Set on your cutting board and use a mallet to lightly pound on candy canes until crushed into a size that will be easy to eat and crunch on.
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