Mint Blossoms
Recipe - Price Rite Marketplace Corporate
Mint Blossoms
Prep Time25 Minutes
Servings48
Cook Time11 Minutes
Ingredients
48 candies HERSHEY'S KISSES Brand Dark Chocolates with Mint Truffle
1 cup butter or margarine
1 - 1/3 cups granulated sugar
2 egg yolks
2 Tbsps Milk
2 tsps vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
1/2 tsps Salt
1/2 cup granulated sugar or white decorator's sugar for rolling
Directions
- Remove wrappers from chocolates; set aside.
- Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
- Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1-1/4 inch) balls; roll in granulated sugar or decorator's sugar. Place on prepared cookie sheet.
- Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased sheet to wire rack. Cool completely. Makes 48 cookies.
25 minutes
Prep Time
11 minutes
Cook Time
48
Servings
Shop Ingredients
Makes 48 servings
Not Available
Bowl & Basket Whipped Unsalted Butter, 8 oz
$2.39$0.30/oz
Domino Premium Pure Cane Granulated Sugar, 12 oz
$1.00$0.08/oz
Bowl & Basket Fresh White Eggs, Large, 30 count, 60 oz
$14.49$0.48 each
Wholesome Pantry Organic Reduced Fat Milk 2% Milkfat, half gallon
$4.19$0.07/fl oz
Badia Vanilla Extract Imitation Dominican Style 4 fl oz
$2.19$0.55/fl oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$2.39$0.48/lb
Not Available
Badia Kosher Salt, 8 oz
$2.99$0.37/oz
Domino Premium Pure Cane Granulated Sugar, 12 oz
$1.00$0.08/oz
Directions
- Remove wrappers from chocolates; set aside.
- Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
- Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1-1/4 inch) balls; roll in granulated sugar or decorator's sugar. Place on prepared cookie sheet.
- Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased sheet to wire rack. Cool completely. Makes 48 cookies.