Easter Blossom Cookies
Description
The classic blossom cookies that are made with Hershey Kisses are usually a Christmas treat. These cookies can also be a huge hit for Easter, spring or summer. They're deliciously soft and chewy and decorated in beautiful colorful sanding sugar.
Ingredients
2 c. all-purpose flour
1/4 t. baking soda
1/4 t. salt
1 c. granulated sugar
1/2 c. unsalted butter, at room temperature (not margarine)
1 large egg, at room temperature
1 1/2 t. vanilla extract
1 to 2 T. milk
brightly colored sugar/sanding sugar/sugar sprinkles (available in the baking aisle or online)
32 Hershey kisses, unwrapped
Directions
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Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking liners; set aside.
In a medium-sized bowl, whisk together the flour, baking soda, and salt; set aside.
In another large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract; beat until combined. With the mixer on low, gradually add the flour mixture; beat until just combined. Continue mixing on a low speed while streaming in the milk, adding just enough to soften the dough.
Use a small cookie scoop to portion out the dough into 32 portions; ause your hands to roll them into balls. Roll each ball in the colored sugar of choice. Place 2 inches apart on the prepared baking sheet.
Bake 8-10 minutes or until they’re puffed and the edges are just set, but not browned.
Cool the cookies for 2 minutes; press a Hershey’s kiss into the center of each cookie. Cool the cookies for another 5 minutes before transferring them to a wire rack to cool completely.
32 servings.