Red, White & Blossom Cookies

From HERSHEY’S

Makes 48 cookies

Red, White & Blossom Cookies are perfect for your summertime occasions, including Fourth of July festivities.

INGREDIENTS

48 HERSHEY’S KISSES Brand Milk Chocolates

1/2 cup butter, softened

1 cup granulated sugar

 1 egg

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons milk

2 teaspoons red sprinkles or sugar crystals

2 teaspoons blue sprinkles or sugar crystals

1/2 cup white frosting (ready-to-spread or homemade)

Additional red and blue sprinkles or sugar crystals

DIRECTIONS

1. Heat oven to 350 degrees and place several wrapped candies in the freezer while preparing and baking cookies.
2. Beat butter, granulated sugar, egg, and vanilla in a large bowl until well blended.
3. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
4. Shape dough into 48 equal (about 1-inch) balls and place on ungreased cookie sheet.
5. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set.
6. Immediately press and remove chilled and wrapped candy piece in center of each cookie to form an indentation.
7. Remove from cookie sheet to wire tack and cool completely.
8. Remove wrappers from chocolate pieces (Bottoms of pieces used to make indentations in cookies will melt slightly but will firm again and can be unwrapped and used to top cookies).
9. Place white frosting in small pastry bag with writing tip or heavy-duty (freezer) food storage bag and cut tip of one bag corner about 1/8 inch from tip.
10. Drizzle cookies with frosting and sprinkle additional sugar crystals on frosting.
11. Place chocolate piece in indentation. Allow frosting to firm before packing cookies.

Find this recipe and more holiday treats at hersheyland.com