Holiday Blossom Cookies Recipes

Steps:

• Heat oven to 375°F. In medium bowl, make dough as directed on pouch for drop cookies.
• Shape dough into 36 (1-inch) balls; roll in colored sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, softened butter and water until soft dough forms.
• Shape dough into 12 (about 1-inch) balls; roll in colored sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 12 minutes or until edges are light golden brown. Immediately press 1 chocolate in center of each cookie. Remove cookies to cooling racks. Cool completely, about 20 minutes.

Steps:

• Heat oven to 350F; remove wrappers from candies.
• Beat butter, granulated sugar, egg and vanilla in large bowl until well blended,.
• Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
• Divide dough into desired number of cookie colors. Add desired food coloring to each section; mix until color of dough is uniform, adding more food coloring if needed.
• Shape dough into 1 inch balls. Roll in desired color decorating sugar. Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 3 to 4 minutes then press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
• Cute for Easter, use pastel food colorings; Christmas, used red and green. If you don't want to buy colored sugar, make it by using one drop of food color (or more depending on how dark you want it) on 1/4 to 1/2 cup sugar; mix.
• (Got this from a Hershey's Kisses Confetti bag).

Steps:

• Heat oven to 375°F. In medium bowl, make dough as directed on pouch. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
• Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
• Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.