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Steps
1
Heat oven to 350°F.
2
In medium bowl, crumble cookie dough. Stir or knead in all-purpose flour until well blended (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir or knead in crushed peppermint candies.
3
Shape dough into 36 (1 1/4-inch) balls. Roll balls in sugar in shallow bowl. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until edges are light golden brown.
4
Remove from oven; working quickly, top each cookie with 1 candy cane candy, pressing down firmly. Immediately remove from cookie sheets to cooling racks. Cool completely, about 2 hours, or until candy cane candies are set.
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Substitute crushed candy canes for the crushed peppermint candies, if desired.
Bake cookies one cookie sheet at a time in the middle of the oven for best results.
Store your Peppermint Blossoms in a covered container at room temperature.
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