Chocolate Candy Cane Kiss Cookies

These festive cookies are a cinch to make!  You simply need some basic cookie-making ingredients, as well as a bag of Hershey's Kisses Candy Cane!

Chocolate Candy Cane Kiss Cookies

Ingredients:

• 2 1/4 c flour
• 1 t salt
• 1 t baking soda
• 1 c butter (2 sticks), softened
• 1 c sugar
• 1 c packed brown sugar
• 2 large eggs
• 1 T vanilla
• 1/2 c unsweetened cocoa
• 1 1/2 c chocolate chips
• 1 9oz bag Hershey's Kisses Candy Cane

Directions:

• Preheat oven to 375 degrees. 
• In a medium bowl, combine flour, salt, and baking soda. 
• In a separate large bowl, mix together butter, sugars, eggs, vanilla and cocoa. 
• Add flour mixture into butter mixture and mix until combined. 
• Stir in chocolate chips.
• Drop dough by tablespoonfuls onto prepared baking sheets and bake approximately 10 minutes. 
• While the cookies are baking, roughly chop a dozen Kisses.
• Melt the remaining Kisses in the microwave on high.  Drizzle on the baked cookies.
• Sprinkle on the chopped Kisses.

 

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Saltine Cracker Toffee

Over the holidays I made Saltine Cracker Toffee. I've been wanting to make this for a couple of years now, but I kept forgetting to buy saltines!

But I finally bought boxes and boxes of saltines so I could finally make them.  I made two versions - one "regular," and one with roughly chopped M&M's to give a festive look.

All you do is place a layer of saltines (about 48 crackers) on a parchment-lined jelly roll pan. Then in a saucepan combine 1 c brown sugar and 1 c butter, and bring to a boil for 2-3 minutes. Immediately pour the mixture over the saltines and spread evenly.

Bake at 400 degrees Fahrenheit for 5 to 6 minutes.

Remove from oven, then sprinkle with 2 c of chocolate chips.

Let stand for 5 minutes, then spread evenly over saltines.

Sprinkle with 3/4 c chopped pecans and 1/2 c chopped M&M's (optional).

Cool completely before breaking into pieces.

They are addicting (they are also known as Christmas Crack).

It's a super easy treat to make for the holidays, or any time you need a quick dessert!

You can find the original recipe here on Allrecipes.com.

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Holiday Shortbread Bites

I don't bake a lot of shortbread, but I do love eating it!  I recently decided to make Holiday Shortbread Bites (based on this recipe found on Good Housekeeping), and even though they were slightly over baked, I couldn't stop eating them!

Next time I make them I'll add more sprinkles, and I'll bake them for a minute or two-less (and I'll also double the recipe).

Holiday Shortbread Bites (recipe credit Good Housekeeping)

Ingredients

• 1¼ c flour
• 3 T sugar
• ½ c butter (no substitutions)
• 1 T sprinkles (I'll use 1 1/2 to 2 T next time)

Directions

• Preheat oven to 325 degrees Fahrenheit.
• In a blender or food processor, pulse flour and sugar until combined.  
• Add butter and pulse until dough begins to form. 
• Place dough in a medium bowl. 
• Add sprinkles and knead until dough forms a ball.  
• On parchment paper, pat dough into an 8" by 5" rectangle, then freeze for 15 minutes. 
• Cut dough into 1/2-inch squares. 
• Place squares, 1/2 inch apart, on parchment-line baking sheet.
• Bake for 16-18 minutes.

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Candy Cane Blossoms

An impulsive purchase of Candy Cane Hershey's Kisses ended up in these Candy Cane Blossoms.

I found the original recipe on Tatertots & Jello, and I just made a few slight adaptations.

They are the perfect treat for upcoming holiday gatherings or cookie exchanges!

Candy Cane Blossoms (recipe adapted from Tatertots & Jello)

Ingredients:

• 1 c butter, softened
• 3 candy canes, crushed
• 1 large egg
• 2 c flour
• 1/2 c sugar
• 1/4 t salt
• 1/4  c sugar for rolling (optional)
• 1 pkg. Candy Cane Hershey's Kisses

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Combine the butter and crushed candy canes.
• Mix in the egg.
• Add the flour, 1/2 cup sugar, and salt.
• Stir well, and then chill for 1 hour.  
• Roll in 1” balls, then roll in 1/4 cup sugar. 
• Bake at 350° for approximately 12 minutes.
• Once done baking, immediately press a Candy Cane Hershey's Kiss in the center of each cookie.
• Cool completely.

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