Sunday, December 14, 2014

Pepperint Swirl Cookies

I bake several kinds of Christmas cookies each year to share with friends and family. This is a "twist" I made on one of our favorites. After baking the cookies you top each one with a peppermint Hershey kiss. Instead of refrigerating them to keep their "kiss" shape, I allowed them to melt and swirled them with a toothpick. I think they are much prettier this way and your children will have fun helping.

Recipe for Peppermint Swirl Cookies:
Yield - 70 cookies

1 1/2 cups powdered sugar
1 1/4 cups butter, softened
1 tsp vanilla
1 egg
3 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped candy cane Hershey's kisses
2 bags candy cane Hershey's kisses

1- Preheat oven to 350.
2- In mixing bowl, sift flour, baking powder and salt. Set aside.
3- In large mixing bowl, combine powdered sugar, butter, vanilla and egg. Beat at medium speed until creamy. Add the flour mixture until blended. Stir in chopped kisses.
4- Shape into 3/4 inch balls and roll in sugar. Bake 10-12 minutes.
5- Press a candy cane Hershey kiss into the center of each cookie right after removing from the oven. Let them melt. Use a toothpick to swirl the melted Hershey kiss. 
6- Allow to cool, then put them into the freezer for about 10 minutes to harden.

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