Peppermint Twist Kisses

Categories: cookies

Ingredients

• 36 candy cane kisses or milk chocolate kisses, unwrapped
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1/4 tsp. salt
• 1 egg yolk
• 1/2 tsp. peppermint extract
• 1/2 tsp. vanilla extract
• 1 1/4 cups all-purpose flour
• 4 to 8 drops red food coloring

Directions

1. Freeze kisses in a covered container for at least 1 hour.
2. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture.
3. Divide dough in half; tint one portion red.

4. Divide each half into four portions and shape into 9-inch long rolls. Place one red log next to one white log; twist gently until it becomes on log. Repeat with remaining dough. Wrap in plastic wrap; refrigerate 1 hour or until firm.

5. Preheat oven to 350 degrees. Unwrap dough; cut each log crosswise into nine slices; shape each slice into a ball. Place dough 1-inch apart on ungreased baking sheets. Flatten slightly with a glass.
6. Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool.

7. makes 3 dozen

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