Mint Blossoms
Recipe - ShopRite of Glenolden
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
Product match not available
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$3.99 was $4.39$3.99/lb
Bowl & Basket Granulated Sugar, 4 lb
$3.79$0.95/lb
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$3.99$0.33 each
Bowl & Basket Whole Milk, half gallon
$2.49$4.98/gal
McCormick Pure Vanilla Extract, 2 fl oz
On Sale!
$5.99 was $7.49$3.00/fl oz
Gold Medal All Purpose Flour, 32 oz
$3.79$1.89/lb
Product match not available
LoSalt Iodized Reduced Sodium Salt Alternative, 12.3 oz
On Sale!
$5.69 was $7.39$0.46/oz
Bowl & Basket Granulated Sugar, 4 lb
$3.79$0.95/lb
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.