Peppermint Pecan Candy Cane Blossoms - Cookies

• 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

1. Preheat oven to 350 degrees F. Remove wrappers from candies.
2. Beat eggs in a medium bowl with the butter, sugar, vanilla, and water until well blended.
3. 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.
4. Add the egg mixture gradually to the flour mixture, stirring to combine.
5. Shape dough into 1 1/2-inch balls (I used a small cookie scoop), and place on ungreased cookies sheets.
6. 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.

butter, sugar, eggs, vanilla, milk, flour, salt, baking soda, pecans, andes peppermint crunch baking chips, cane kisses

Taken from www.food.com/recipe/peppermint-pecan-candy-cane-blossoms-cookies-491934 (may not work)