Shortbread Blossoms
Tender, buttery shortbread is topped with a Hershey's kiss to make Shortbread Blossoms.
Servings: 24 cookies
Ingredients
- 1 cup Butter softened
- 2/3 cup Powdered Sugar
- 2 tsp Vanilla
- 2 cups Flour
- 1/8 tsp Salt
- 30 Hershey's Kisses
- Sprinkles or Colored Sugar optional
Instructions
- Preheat oven to 350 degrees F.
- Place softened butter, powdered sugar, and vanilla in a bowl and beat together until light and fluffy, at least one minute.
- Add the salt and one cup of flour and mix until combined. Add the other cup of flour and mix until dough just comes together - it will be a bit crumbly at first but it will come together. Once it starts holding together, stop mixing and use your hands to gently squeeze the dough until it comes into a ball.
- Scoop out dough and roll into 1 inch balls. That's just over a tablespoon of dough per ball - I use my standard size cookie dough scoop and underfill it slightly.
- Roll dough balls in sprinkles or colored sugar if desired. Place on ungreased cookie sheet (using a liner is fine). Flatten balls just slightly.
- Bake for 13-15 minutes until edge of cookie feels set. Remove from oven and immediately place a Hershey's kiss in the center of each cookie, pressing down until cookie cracks around the edges.
- Remove from cookie sheet and cool completely before serving.