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Chocolate Peppermint Blossoms

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Ingredients

1 roll (16.5 oz) refrigerated sugar cookies
4 oz sweet baking chocolate, melted, cooled 10 minutes
2 tablespoons all-purpose flour
1/4 cup sugar
36 Hershey's Kisses candy cane flavored candies, unwrapped (from 10-oz bag)

Directions

  1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
  2. In large bowl, break up cookie dough. Add cooled chocolate and flour; stir with spoon or hands until well blended.
  3. Shape dough into 36 (1 1/4-inch) balls. Roll balls in sugar. Place balls 1 inch apart on ungreased cookie sheet.
  4. Bake 7 to 9 minutes or until edges are set. Immediately top each cookie with 1 candy, pressing down firmly so cookie cracks around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

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