From ARROWHEAD MILLS Makes 24 large muffins / 48 mini muffins Celebrate fall all year with these homestyle pumpkin muffins. INGREDIENTS 1 cup ARROWHEAD MILLS…
From HERSHEY’S
Makes 40 cookies
Put a new twist on an old classic with these candy cane HERSHEY’S KISSES holiday treat.
INGREDIENTS
40 HERSHEY’S KISSES Brand Candy Cane Mint Candies
1 1/4 cups powdered sugar, divided
1 cup butter (2 sticks), softened
2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup HERSHEY’S Cocoa
1/4 teaspoon salt
DIRECTIONS
1.Heat oven to 400 degrees. Line cookie sheets with parchment paper or lightly grease. Remove wrappers from candy cane mint candies; set aside.
2.Beat 1 cup powdered sugar and butter at medium speed with electric mixer until creamy. Add milk and vanilla, beating until blended.
3.Combine flour, cocoa, and salt; gradually add to butter mixture, beating until blended.
4.Shape dough into 40 balls (about 1-inch each). Place balls on prepared cookie sheets, spacing about 1 1/2 inches apart.
5.Bake 9 to 11 minutes, or until tops of cookies just begin to crack.
6.Remove from oven to wire rack. Cool slightly; press candy piece into center of each cookie. Remove cookies from cookie sheet to wire rack; dust with remaining 1/4 cup powdered sugar. Cool completely.
Find this recipe and more holiday treats at hersheyland.com
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