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Peppermint Blossoms

A twist on a holiday classic, these cookies are quick and simple, thanks to Pillsbury® refrigerated cookies.

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  • prep time 2 hr 0 min
  • total time 2 hr 0 min
  • ingredients 3
  • servings 72
 

Ingredients

1
roll (30 oz) Pillsbury® refrigerated peppermint cookies
6
tablespoons sugar
72
Hershey®’s Kisses® Brand candy cane flavored candies, unwrapped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F.
  • 2 In bowl, break up cookie dough. Stir or knead in 1/2 cup all-purpose flour until well blended. Shape dough into 72 (1-inch) balls. Roll balls in sugar in shallow bowl. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 14 minutes or until edges are golden brown.
  • 3 After removing from oven, immediately top each cookie with 1 candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely before storing.
  • 1 Heat oven to 350°F.
  • 2 In bowl, break up cookie dough. Stir or knead in 1/2 cup all-purpose flour until well blended. Shape dough into 72 (1-inch) balls. Roll balls in sugar in shallow bowl. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 14 minutes or until edges are golden brown.
  • 3 After removing from oven, immediately top each cookie with 1 candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely before storing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
40mg
40%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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