Peppermint Blossom Cookies

So this recipe might be a little late, since the holidays are officially OVER.  (sniff!) But maybe you still have some Hershey’s peppermint kisses lying around, and are just aching to reminisce about the holidays one last time.  This recipe (taken directly from the Hershey website) is for you.
Step 1:
Enlist a really cute assistant standing on step stool.

Step 2:
Follow instructions from Hershey website to a T:
Ingredients:

• 48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
• Red or green sugar crystals, granulated sugar or powdered sugar

Directions:

1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes.

Step 5:
Have really cute assistant place kisses in the “centers” of each cookie.

Step 6:
Cool on racks, eat and enjoy!