10 Tbs. unsalted butter, at room temperature
1/2 a large egg (whisk one egg in a small bowl, then divide equally in half and only use one half)
3/4 C. icing sugar
1 tsp. vanilla extract
1 1/2 C. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. finely chopped Candy Cane Hershey's Kisses (about 10 Kisses)
~2 Tbs. granulated sugar
About 30 additional, unwrapped Candy Cane Kisses
*Note that you should only need to buy one 200g bag of Candy Cane Kisses for this recipe, as a bag contains about 45 Kisses and you need about 40 for this recipe.
Directions:
Preheat oven to 350°F.
In the bowl of an electric mixer, combine icing sugar, butter, vanilla, and egg. Beat at medium speed, scraping the bowl often, until creamy (about 2-3 minutes). In a separate medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in the electric mixture in two additions, mixing well after each addition, until well blended. Stir in chopped Kisses. Scoop about 1 tablespoon of dough and press a Candy Cane Kiss into the middle of the ball of dough, molding the dough around the Kiss so that it’s completely covered by the dough. Try to smooth out any lumps; if the cookie looks lumpy before baking, it will look lumpy after being baked! Repeat with remaining dough; you should end up with about 30 cookies. Pour granulated sugar into a shallow bowl and gently roll each cookie in the sugar to coat. Place on a parchment paper-lined baking sheet and bake at 350°F for 10-12 minutes, then cool on a wire rack. To make things go quicker, work in batches.
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