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Recipe by Erin Shoberg, Fargo, N.D.

Day 7: Erin's Candy Cane Chocolate Blossoms

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Erin's Candy Cane Chocolate Blossoms

2 cups white sugar

1/4 cup (1/2 stick) butter

1/4 cup Crisco

2 tsp. vanilla

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4 oz unsweetened baking chocolate, melted and cooled

4 large eggs

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup powdered sugar

1 bag Hershey's Candy Cane Kisses

Mix granulated sugar, butter, Crisco, vanilla and chocolate in a large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours (overnight works).

Heat oven to 350 degrees. Grease cookie sheet. Drop dough by teaspoonfuls into powdered sugar, roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.

Bake 10-12 minutes or until almost no indentation remains when touched, add 1 unwrapped Hershey's Candy Cane and twist to each cookie while still hot.

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