Shortbread Peppermint Kiss Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Holiday Cookie
Serves: 48
Ingredients
  • 1 cup softened butter
  • ⅔ cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 and ⅓ cups +1 tbsp all-purpose flour
  • ½ cup granulated sugar (for rolling dough balls in)
  • 48 Peppermint Hershey Kisses
Instructions
  1. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
  2. In a stand mixer or with a hand mixer, cream together the butter and sugar for 1-2 minutes or until well combined.
  3. Mix in the eggs yolks, vanilla extract, and salt until fully combined.
  4. Next, mix in the flour. Mix until the dough is no longer crumbly.
  5. Roll 1 tbsp of dough into a ball. I like to use my 2 tbsp cookie scoop and break the scooped dough in half to get the right size of ball. If you have a 1 tbsp cookie scoop, that would be perfect.
  6. Once you have the dough ball rolled, roll it in the ½ cup sugar and place it on the prepared cookie sheet. Use your thumb to make a small dip in the cookie.
  7. Bake at 350°F for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and immediately add the unwrapped peppermint kisses to the indented cookies. Let cookies rest on cookie sheet for a couple of minutes before transferring to a wire rack to cool completely.
  8. The Hershey Kisses will melt when placed on the hot cookie. Be sure to give them enough time to cool and harden before trying to stack or store them.
  9. ENJOY!
Recipe by Real Life Dinner at https://reallifedinner.com/shortbread-peppermint-kiss-cookies/