The holiday season brings out the baker in all of us. In fact, three out of four Americans plan to bake cookies during the holiday season, according to a recent survey. Something I’ve always wanted to do, but haven’t yet, is host a Cookie Exchange, have you ever participated in one?
Hershey’s chocolate wants you and your friends to get together and enjoy this popular tradition and has great tips from an expert, Linda Stahl, baking authority for Hershey’s Kitchens, on the must-bake recipes of the season and how you can turn your baking session into a fun, festive event! To get started:
–Invite guests at least two weeks in advance to make sure they have time to prepare, and ask each to RSVP with the recipe they plan to make. For those invitees who don’t have a favorite recipe, keep plenty of suggestions on hand or consider including a unique recipe on every invitation–Remind each guest of the total number of guests, and ask each to bring one dozen cookies for each person attending the exchange. For example, if there are five guests, then each guest brings 5 dozen cookies to share. If the group is large, consider reducing this quantity to a half-dozen – bringing more than 10 dozen cookies may overwhelm some participants
For the rest of the great tips, visit the Hershey’s Cookies site, http://sites.hersheys.com/hersheyscookies/cookieexchange/tips.aspx
KISSES Candy Cane Blossoms
- 48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
- 1/2 cup butter or margarine
- 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. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Professional baker Linda Stahl was available for interviews with bloggers LIVE from Hershey’s Kitchens to provide her holiday baking tips. She was kind enough to answer 3 of my holiday cookie and flavor questions personally on the video below…take a look!
Tell me about your cookie traditions!
I was sent a Hershey’s gift pack to participate in the interview and post.
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