candy cane | Mom Meets Blog

I originally posted this Christmas cookie recipe back in July when we were in the throes of a sweltering heat wave and the chill of a winter’s day seemed like it was a world away. Now that the thermometer has hit a crisp 29 degrees and we await a snow storm (and being that it’s actually the Christmas season), I thought I’d post it again. I baked a third batch of this family favorite last night, this time adding red and green sprinkles along with the Hershey’s Candy Cane Kisses. The dough in this recipe freezes up nicely so you can make it ahead of time and pull it out when you need it.

Ingredients:

1 ¼ cups all-purpose flour

½ teaspoon baking soda

2/3 cup packed brown sugar

6 tablespoons butter

1 tablespoon water

1 cup semisweet chocolate pieces

1 egg, lightly beaten

Hershey’s Candy Cane Kisses

Red and green sprinkles (optional)

1. In a small bowl, mix together flour and baking soda; set aside. In a medium saucepan or double boiler, combine brown sugar, butter, and water. Cook and stir over low heat until butter is melted. Add chocolate; cook and stir until chocolate is melted. Pour mixture into a large bowl; cool for 10 minutes.

2. Using a wooden spoon, stir the egg into the chocolate mixture. Stir in the flour mixture until combined. Cover and chill for 1 to 2 hours or until the dough is easy to handle.

3. Preheat oven to 350 degrees. Shape dough into 1 inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Roll some of the cookies balls in sprinkles if you wish. Depending on the size you roll the dough, makes about 30-36 cookies.

4. Bake for 10 minutes. Remove and gently press a Kiss into center of each cookie. Transfer to wire rack and cool until melting mints are firm (I put them in the refrigerator for about an hour to firm up the Kisses). Makes about 48 cookies.

5. Store at room temperature in an airtight container separated by layers of waxed paper for up to three days (if they last that long) or freeze for up to 3 months.