1 1/4 cups (2 1/2 sticks) butter, at room temperature
1 large egg
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped Hershey's Candy Cane Kisses
granulated white sugar
30 unwrapped Hershey's Candy Cane Kisses
Preheat the oven to 350°F. Make room in either the refrigerator or freezer for your cookie sheet. In a large mixer bowl, use an electric mixer to combine the powdered sugar, butter, egg and extracts. Beat at medium speed, scraping the bowl often until creamy (2 to 3 minutes). In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet mixture and beat, scraping bowl often until well blended (1 to 2 minutes). The mixture will be a bit crumbly. Stir in the chopped Kisses. Shape the dough into 3/4-inch to 1-inch balls; roll in sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss into the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape. Store in a covered container- at room temperature for up to a week. In the freezer they should be okay for a couple of weeks.