Snickerdoodle Blossoms

Heat oven to 350°F. 

Remove wrappers from 48 HERSHEY’S KISSES Snickerdoodle and set aside. 

Line baking sheet with parchment paper. 

Beat 1/2 cup butter or margarine softened, 1 cup granulated sugar, 1 egg and 1-1/2 tsps 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 Tbsps milk to butter mixture, beating until well blended.

Mix 2 tsps sugar crystals, 2 Tbsps sugar and 2 tsps cinnamon together in a small bowl. 

Shape dough into 48 equal balls (about 1 inch each). Roll in cinnamon sugar mixture until well covered.

Place on baking sheet. Press white candy snowflakes onto the top of each cookie. 

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 minutes. 

Press HERSHEY'S KISSES Snickerdoodle candies into the center of each cookie. Remove from cookie sheet to wire rack. Cool completely.