PEPPERMINT PECAN CANDY CANE BLOSSOMS - COOKIES

Peppermint Pecan Candy Cane Blossoms - Cookies image

Provided by BecR2400

Time 40m

Yield 4 dozen cookies

Number Of Ingredients 11

1 cup butter, softened
1 3/4 cups sugar
2 eggs
3 teaspoons vanilla extract
3 tablespoons milk or 3 tablespoons water
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups chopped pecans
1 (12 ounce) bag Andes peppermint crunch baking chips
1 (48 count) bag Hershey candy cane kisses

Steps:

Preheat oven to 350 degrees F. Remove wrappers from candies.
Beat eggs in a medium bowl with the butter, sugar, vanilla, and water until well blended.
In a large mixing bowl, whisk together the flour, salt, and baking soda; stir in the pecans and the Andes candy cane mint baking chips.
Add the egg mixture gradually to the flour mixture, stirring to combine.
Shape dough into 1 1/2-inch balls (I used a small cookie scoop), and place on ungreased cookies sheets.
Bake at 350 degrees F for 12-15 minutes, until edges are lightly browned and cookies are set. Remove from oven; cool 3-4 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Nutrition Facts : Calories 1488, Fat 74.6, SaturatedFat 32.5, Cholesterol 216.6, Sodium 898, Carbohydrate 188.7, Fiber 6.6, Sugar 89.5, Protein 20