Since we were back in the United States, we resumed our annual Christmas Cookie Exchange party and decided to combine it with an Ugly Sweater Party. These Candy Cane Kiss Crinkle Cookies were our contribution. It's probably a little risky to make a big batch of cookies for the first time that will be going to twenty different homes, yet here we were experimenting with how to make these cookies for the first time and have them turn out looking deliciously like cookies and not resembling candy striped nipples. Here is our recipe and tips on how we made them. The key was to keep the dough cold... and the kisses frozen.
Candy Cane Kiss Crinkle Sugar Cookies
Oven Temperature 350F
3 Cups Powdered Sugar
2 1/2 Cups Butter
2 Large Eggs
2 teaspoons Vanilla Extract
6 Cups All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
4-6 Peppermint Candy Canes
Granulated White Sugar
60(+) Unwrapped Hershey's Candy Cane Kisses
In a large mixing bowl, with an electric mixer, combine the powdered sugar, butter, eggs, and vanilla. Beat at medium speed until creamy, scraping down the bowl often.
Crush up the peppermint candy canes to desirable size in a plastic Ziploc bag using a rolling pin or mallet.
In a separate bowl combine the dry ingredients (flour, baking powder, salt, crushed candy canes). Gradually add dry ingredients to the wet ingredients, scraping down the bowl until blended. Mixture will be crumbly.
Shape dough into 1 inch balls. Immediately roll in granulated white sugar. Place dough balls on a cookie sheet and place in freezer until ready to place in the oven. This will avoid having the cookie dough spread out too much while baking.
Place unwrapped Hershey's Candy Cane Kisses in the freezer until ready to place on baked cookie dough. As soon as the cookie dough comes out of the oven, press a frozen Candy Cane Kiss into the center of each cookie. The cookie dough will crack a little around the edges.
Immediately place the cookie sheet with cookies into the refrigerator, ensuring that the Candy Cane Kisses will set quickly and not spread out and melt. This will help maintain their iconic Hershey's Kiss shape.
Store in a covered container at room temperature.
Candy Cane Kiss Crinkle Sugar Cookies
Oven Temperature 350F
3 Cups Powdered Sugar
2 1/2 Cups Butter
2 Large Eggs
2 teaspoons Vanilla Extract
6 Cups All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
4-6 Peppermint Candy Canes
Granulated White Sugar
60(+) Unwrapped Hershey's Candy Cane Kisses
In a large mixing bowl, with an electric mixer, combine the powdered sugar, butter, eggs, and vanilla. Beat at medium speed until creamy, scraping down the bowl often.
Crush up the peppermint candy canes to desirable size in a plastic Ziploc bag using a rolling pin or mallet.
In a separate bowl combine the dry ingredients (flour, baking powder, salt, crushed candy canes). Gradually add dry ingredients to the wet ingredients, scraping down the bowl until blended. Mixture will be crumbly.
Shape dough into 1 inch balls. Immediately roll in granulated white sugar. Place dough balls on a cookie sheet and place in freezer until ready to place in the oven. This will avoid having the cookie dough spread out too much while baking.
Place unwrapped Hershey's Candy Cane Kisses in the freezer until ready to place on baked cookie dough. As soon as the cookie dough comes out of the oven, press a frozen Candy Cane Kiss into the center of each cookie. The cookie dough will crack a little around the edges.
Immediately place the cookie sheet with cookies into the refrigerator, ensuring that the Candy Cane Kisses will set quickly and not spread out and melt. This will help maintain their iconic Hershey's Kiss shape.
Store in a covered container at room temperature.
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