Red Velvet Chocolate Blossom Cookies
HERSHEY'S Blossom Cookies are just as sweet when you top them with a HERSHEY'S HUGS Candy. This recipe for cake-like red velvet cookies takes the classic cookie blossom shape and adds sweet swirls of white creme to everyone's favorite part of the cookie — the candy on top!
Ingredients
- 48 HERSHEY'S HUGS Brand Raspberry Flavored White Creme Candies or HERSHEY'S HUGS Brand Candies
- 1/2 cup butter or margarine (1 stick) , softened
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon milk
- 1 tablespoon red food color
- 1-1/2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 1/4 cup HERSHEY'S Cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup white decorator's sugar or granulated sugar for rolling
Directions
- 1. Heat oven to 350°F. Remove wrappers from candies.
- 2. Beat butter, 1 cup granulated sugar, egg, milk, red food color and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture, beating until well blended.
- 3. Shape dough into 1-inch balls. Roll in decorator's sugar. Place on ungreased cookie sheet.
- 4. Bake 8 to 10 minutes or until cookie is set (do not over bake). Remove from oven; cool 3 to 4 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
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