Cookies of Christmas - 2 Twists on the Classic "Blossom" Cookie

Peanut butter blossoms are a Christmas staple. Almost all cookie bakers have their cherished recipe for them and I'm no exception. For those of you that don't know what I mean - think those peanut butter cookies with the Hershey's Kiss in them.

As much as I'm a sucker for a classic though, I can't resist putting all those new kinds of kisses Hershey's has come out with to work. Here's my two twists on the classic. These were so good they might just become new classics in my house!


Chocolate Mint Blossoms


1/2 cup shortening
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 Tb milk
1 tsp peppermint extract
1 1/2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
42 Mint Truffle Kisses (You can also use plain kisses if you like)
Additional sugar (to roll cookies in)




In a small bowl mix together flour, cocoa, baking soda and salt. Set aside. In a stand mixer cream together shorting, butter and sugars until light and fluffy. Mix in egg, milk and peppermint extract. Slowly add in the flour mixture. Mix until well combined. Refrigerate dough for one hour.

Put sugar in a small bowl. Roll chilled dough into ping pong sized balls. Roll in the sugar until coated.

Place on a cookie sheet and bake about 8 minutes, until almost done. While cookies are baking unwrap chocolate Hershey's Mint Truffle Kisses. If you can't find the mint truffle - substitute with another Kiss of your choice or with chocolate stars.

When cookies are almost done, pull out of the oven and press a Kiss gently down into the middle on them. Bake for another one minute to soften kiss. Remove from the oven. Allow to cool on the pan for about a minute until removing to a rack to finish cooling.

Candy Cane Mint Blossoms

1/2 cup shortening
1/2 cup butter
1 cup sugar
1 egg
2tb milk
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
42 Candy Cane Kisses


In a small bowl mix together flour,baking soda and salt. Set aside. In a stand mixer cream together shorting, butter and sugar until light and fluffy. Mix in egg, milk and peppermint extract. Slowly add in the flour mixture. Mix until well combined. Refrigerate dough for one hour.

Put sugar in a small bowl. Roll chilled dough into ping pong sized balls. Roll in the sugar until coated. Place on a baking sheet and bake for about 8 minutes.

While the cookies are baking, unwrap your kisses.

When cookies are almost done, pull out of the oven and press a Kiss gently down into the middle on them. Bake for another one minute to soften kiss. Remove from the oven. Allow to cool on the pan for about a minute until removing to a rack to finish cooling.

Using this basic recipe the combination of extracts, chocolate and white dough and candy kisses is endless. Mix and match to find your new Christmas Classic.