Ingredients
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48 HERSHEY´S KISSES Snickerdoodle Cookie Candy
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1/2 cup butter or margarine, softened
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1 cup plus 2 tbsp granulated sugar
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1 egg
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1 1/2 tsp vanilla extract
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2 cups all-purpose flour
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1/4 tsp baking soda
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1/4 tsp salt
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2 tbsp milk
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2 tsp ground cinnamon
Steps
1
Heat oven to 350°F. Remove wrappers from 48 HERSHEY’S KISSES Snickerdoodle and set aside. Line baking sheet with parchment paper.
2
Beat 1/2 cup butter or margarine softened, 1 cup granulated sugar, 1 egg and 1 1/2 tsp vanilla in large bowl until well blended. Stir together 2 cups flour, 1/4 tsp baking soda and 1/4 tsp salt; add alternately with 2 tbsp milk to butter mixture, beating until well blended.
3
Mix 2 tbsp sugar and 2 tsp cinnamon together in a small bowl. Shape dough into 48 equal balls (about 1 inch each). Roll in cinnamon sugar mixture until well covered.
4
Place on baking sheet. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 minutes.
5
Press HERSHEY'S KISSES Snickerdoodle candies into the center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Comments
Recipe provided by Hersheyland.com