Grab an extra bag of peppermint Kisses this holiday season so you can make these delicious blossom cookies. Roll the dough in pink decorating sugar to make these pink cookies even more festive.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

prep:
25 mins
chill:
30 mins
bake:
8 mins to 10 mins at 375° per batch
Servings:
30
Yield:
30 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl beat shortening with a mixer on medium to high 30 seconds. Add granulated sugar. Beat until combined, scraping bowl as needed. Beat in egg yolks, vanilla, and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If desired, tint dough with food coloring, kneading to evenly combine. Cover and chill dough 30 minutes or until easy to handle.

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  • Preheat oven to 375°F. Grease cookie sheets or line with parchment paper. Shape dough into 1-inch balls. Roll balls in pink sugar to coat. Place 1 inch apart on prepared cookie sheets. Bake 8 to 10 minutes or until bottoms are light brown. Immediately press Kisses into cookie centers. Remove; cool on wire racks.

Nutrition Facts

117 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 12mg; sodium 6mg; potassium 8mg; carbohydrates 14g; fiber 0g; sugar 9g; protein 1g; trans fatty acid 1g; vitamin a 41IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 13mcg; vitamin b12 0mcg; calcium 2mg; iron 0mg.
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