Peppermint Twist Kisses

• 36 candy cane kisses or milk chocolate kisses, unwrapped
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 4 to 8 drops red food coloring

1. Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture.
2. Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm.
3. Preheat oven to 350u0b0. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased
4. . Flatten slightly with a glass.
5. Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

cane kisses, butter, sugar, salt, egg yolk, peppermint, vanilla, flour

Taken from www.tasteofhome.com/recipes/peppermint-twist-kisses/ (may not work)