Ingredients
36 candy cane kisses or milk chocolate kisses, unwrapped1/2 cup butter, softened1/3 cup sugar1/4 teaspoon salt1 large egg yolk1/2 teaspoon peppermint extract1/2 teaspoon vanilla extract1-1/4 cups all-purpose flour4 to 8 drops red food coloring
Preparation
Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture.
Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm.
Preheat oven to 350°. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass.
Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool.
