Peppermint Blossoms Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/3

cup all-purpose flour

8

round hard peppermint candies, unwrapped, crushed (about 1/4 cup)

3

tablespoons sugar

36

HERSHEY’S Kisses Brand Candy Cane Flavored Candies, unwrapped

Preparation

Heat oven to 350°F.

In medium bowl, crumble cookie dough. Stir or knead in all-purpose flour until well blended (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir or knead in crushed peppermint candies.

Shape dough into 36 (1 1/4-inch) balls. Roll balls in sugar in shallow bowl. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until edges are light golden brown.

Remove from oven; working quickly, top each cookie with 1 candy cane candy, pressing down firmly. Immediately remove from cookie sheets to cooling racks. Cool completely, about 2 hours, or until candy cane candies are set.