From MCCORMICK Makes 24 cupcakes Inspired by Halloween’s signature candy, these bright cupcakes feature vibrant layers of orange and yellow cake topped with creamy white…
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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