It’s not uncommon for me to stop by GFS on my way into work in the mornings for something we’re out of in the kitchen at work. Conveniently, there’s one on my way to work with only a very small detour. One day, we were out of to-go boxes and so I swung on by to stock up.
I grabbed a cart and headed in. Staring me in the face was an aisle full of baking supplies. Christmas baking supplies. Huh, why not stock up? Baking will be in full swing in a few weeks…I thought.
I grabbed brown sugar, flour, green and red M&M’s, peanut butter, and white chocolate bark.
Of course, I used very little flour, no red and green M&M’s, brown sugar only in the Crock Pot Cinnamon Almonds, some of the bark in the Crock Pot Peanut Clusters, and…all of the peanut butter in Buckeyes. Because I made a double batch, plus I made Buckeye Bark (it tastes great, but unless kept cold, it is MESSY!).
I officially have a box of baking supplies (sprinkles, food coloring, M&M’s, and so on) for next year…to go into storage along with my unused cookie cutters, Christmas rolling pin, and all other chotchkies that are holiday-esque.
I employed Mr. Prevention’s help just a few times this year. One of his assigned jobs was to unwrap the Candy Cane Kisses. I wasn’t managing the work task closely enough because he unwrapped 2 entire bags and I needed less than one. I’ve had Candy Cane Kisses laying all over my house since that day…slowly disappearing. Into thin air, of course.
I learned a lot this Christmas season with regards to baking. Next year: I’ll make my baking grocery list BEFORE shopping and second, be sure to make these cookies again. They’re delicious, and sooo cute! Also, I’ll be sure to let them set for plenty long so the kiss hardens back up before getting smooshed 😉
- 36 Hershey's Candy Cane Kisses
- 2 cups all-purpose flour
- ¼ tsp salt
- ¼ tsp baking soda
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1½ tsp vanilla extract
- 1 egg
- 2 Tbsp nonfat milk
- ½ cup sprinkles or colored sugar
- Preheat oven to 350 F and unwrap the kisses; set aside.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, beat butter, sugar, vanilla, and egg in large bowl until well blended. With several additions, alternate between adding the flour mixture and milk into butter mixture, beating until well-blended.
- Shape dough into 1 inch balls. Roll in sprinkles or colored sugar. Place on ungreased cookie sheets, 2 inches apart.
- Bake cookies 8-10 minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Reconnecting with lots of friends today. Chicago has felt like one giant hug so far 🙂