Candy corn is one of my most favorite fall candies, I don't know what it is about them but I just adore them! I think it must be there tiny size, cute shape, bright yellow and orange color, and they are just so sweet and melt in my mouth. I love em', what about you? So, when I first heard that Hershey's made Candy Corn Kisses a couple of years ago I knew I had to hurry and snatch up a bag of them. I think people have mixed feelings about them, some people hate them and some people love them. I am somewhere in the middle and when I saw them at the beginning of the fall season I just couldn't resist picking up a bag, I figured I could make something yummy with them. I decided on these adorable Candy Corn Kiss Sugar Cookie Blossoms, I couldn't stop taking pictures of them! I used a drop sugar cookie recipe from allrecipes, which is a pretty basic sugar cookie recipe except that it uses 3 egg yolks, which makes these cookies ultra chewy, and then I rolled them in orange sanding sugar, and after they baked I placed a Kiss in the middle. These turned out to be fantastic, the perfect sugar cookie in my opinion and everyone else who rated this on allrecipes. They have just the right amount of sweetness, they are super chewy and moist, have a great thickness, and they have an overall wonderful flavor. The sugar gives them a little extra texture and crunch and the Candy Corn Kiss makes them adorable, so be sure to give these a try this fall! These would also be great just rolled in granulated sugar, frosted, or with any kind of Hershey's Kiss. I will for sure be making these cookies again and again!
Candy Corn Kiss Sugar Cookie Blossoms:
-1 1/4 cups white sugar
-1 cup butter
-3 egg yolks
-1 teaspoon vanilla extract
-2 1/2 cups all-purpose flour
-1 teaspoon baking soda
-1/2 teaspoon cream of tartar
-orange sanding sugar, for rolling
-24 Hershey's Candy Corn Kisses
1. Preheat oven to 350 degrees F. Lightly grease cookie sheets.
2. Cream together sugar and butter. Beat in egg yolks and vanilla.
3. Add flour, baking soda, and cream of tartar. Stir just until combined.
4. Form dough into walnut size balls then roll into orange sanding sugar and place 2 inches apart on cookie sheet. Don't flatten. Bake about 8-10 minutes, until tops are cracked and just turning color. Immediately place a Candy Corn Kiss in the middle of each cookie and remove to cooling racks. Cool completely.