Red, White & Blossom Cookies
Details
- Timing
- Timing
- Total:
- Bake:
- 10 Min.
- Prep:
- 1 Hr.
- Skill Level:
- Beginner
- Yields:
- 48 cookies
Celebrate in style with our patriotic Red, White and Blossom Cookies! Topped with a festive white frosting drizzle, vibrant red and blue sprinkles, and a HERSHEY’S KISSES Milk Chocolate Candy in the center, these cookies are a delightful blend of sweet flavors and patriotic flair.
These HERSHEY’S KISSES Patriotic Blossoms are perfect for summertime occasions from Fourth of July festivities to Memorial Day gatherings. Share the patriotic spirit with even more colorful and delicious treats! This sweet and refreshing Star Spangled Cocoa Bundt Cake, made with HERSHEY’S Cocoa, is the perfect addition to backyard celebrations.
Ingredients & Directions
- Prep Time
- 1 hour
- Bake Time
- 10 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/2 cupbutter or margarine (softened)
-
1 cupgranulated sugar
-
1egg
-
1 and 1/2 tspsvanilla extract
-
2 cupsall-purpose flour
-
1/4 tspbaking soda
-
1/4 tspsalt
-
2 Tbspsmilk
-
2 tspsred sprinkles or sugar crystals
-
2 tspsblue sprinkles or sugar crystals
-
1/2 cupwhite frosting (ready-to-spread or homemade)
-
additional red and blue sprinkles or sugar crystals
READY TO MAKE THIS?
Directions
Equipment Needed
Cookie Sheet
Measuring Cups & Spoons
Mixer
Mixing Bowl
Oven
Piping Bag
Rubber Scraper
Spatula
Wire Rack
1
Heat oven to 350 F and place several wrapped candies in the freezer while preparing and baking cookies.
2
Beat butter, granulated sugar, egg and vanilla in a large bowl until well blended.
3
Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
4
Shape dough into 48 equal (about 1-inch) balls and place on ungreased cookie sheet.
5
Bake 8 to 10 minutes or until edges are lightly browned and cookie is set.
6
Immediately press and remove chilled and wrapped candy piece in center of each cookie to form an indentation.
7
Remove from cookie sheet to wire tack and cool completely.
8
Remove wrappers from chocolate pieces (Bottoms of pieces used to make indentations in cookies will melt slightly but will firm again and can be unwrapped and used to top cookies).
9
Place white frosting in small pastry bag with writing tip or heavy-duty (freezer) food storage bag and cut tip of one bag corner about 1/8 inch from tip.
10
Drizzle cookies with frosting and sprinkle additional sugar crystals on frosting.
11
Place chocolate piece in indentation. Allow frosting to firm before packing cookies. Makes about 48 cookies.
-
Nutrition FactsServings Per Container 48 cookiesServing size 1 cookie (21g)Amount per servingCalories90% Daily Value*Total Fat 4g 5%Saturated Fat 2.5g 13%Trans Fat 0gCholesterol 10mg 3%Sodium 45mg 2%Total Carbohydrates 13g 5%Dietary Fiber 0g 0%Total Sugars 9gIncludes 8g Added Sugar 16%Protein 1gVitamin D 0mcg 0%Calcium 12mg 0%Iron 0mg 0%Potassium 27mg 0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
