Candy Cane Blossom Cookies

• 48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped
• 4 candy canes
• 1 cup butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 1 tablespoon 2% milk
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

1. Freeze kisses in a covered container for at least 1 hour. Place candy canes in a food processor; process until finely crushed.
2. Preheat oven to 350u0b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
3. Shape into 1-in. balls; roll in crushed candy canes. Place 2 in. apart on parchment paper-lined
4. .
5. Bake 10-12 minutes or until bottoms are golden brown. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool.

milk, canes, butter, sugar, egg, milk, vanilla, allpurpose, baking powder, salt

Taken from www.tasteofhome.com/recipes/candy-cane-blossom-cookies/ (may not work)