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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peppermint Blossoms

Peppermint Blossoms
  • 1  roll  (16.5 oz) Pillsbury® refrigerated sugar cookies
  • 3  candy canes (6 inch), unwrapped
  • 1/4  cup  all-purpose flour
  • 6  tablespoons  sugar
  • 36  Hershey's® Kisses® Brand milk chocolates or candy cane mint candies, unwrapped

1. Heat oven to 375 degrees F. In large bowl, break up cookie dough. Place candy canes in food-storage plastic bag. Seal bag; crush with rolling pin or meat mallet. Stir or knead crushed candy and flour into cookie dough until well blended.

2. Shape dough into 36 (1-inch) balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart.

3. Bake 10 to 12 minutes or until light golden brown. Remove from oven; immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling rack.

Nutrition Facts (Peppermint Blossoms)
  • cal. (kcal) 90,
  • Fat, total (g) 4,
  • chol. (mg) 0,
  • sat. fat (g) 2,
  • carb. (g) 13,
  • Trans fatty acid (g) 1,
  • fiber (g) 0,
  • sugar (g) 9,
  • pro. (g) 1,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • sodium (mg) 45,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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