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KISSES Candy Cane Blossoms

Try this dessert any time of the year by rolling the cookie dough in different colored sprinkles!

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

  Amount Per Serving % DV *
Calories70
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium45 mg2% DV
Total Carbohydrates10 g3% DV
Dietary Fiber0.0 g0% DV
Sugars6 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories70
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium45 mg2% DV
Total Carbohydrates10 g3% DV
Dietary Fiber0.0 g0% DV
Sugars6 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1/3 cup red or green sugar crystals, granulated sugar or powdered sugar for rolling

  • 1. Heat oven to 350°F. Remove wrappers from candies.
  • 2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
  • 3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
  • 4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

Other Seasons and Occasions