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Here is a favorite Christmas cookie - the Peanut Butter Blossom - and with a few new looks. These cookies aren't just for Christmas anymore - enjoy at any holiday!

Chocolate Cherry Blossoms

Rich fudgy chocolate kiss cookies are filled with tart dried cherry bits and topped with a cherry cordial kiss.

3 (1-oz.) squares unsweetened baking chocolate

3 T. Land O Lakes® Butter softened

1 1/2 c. sugar

1 1/2 c. all-purpose flour

2 large Land O Lakes® eggs

1 1/2 tsp. baking powder

1/3 c. dried cherries, chopped

1/3 c. sugar

1 (11-ounce) bag (60) cherry cordial crème chocolate kisses,  unwrapped

Heat oven to 300°F. Place unsweetened chocolate in bowl. Microwave, stirring every 30 seconds, 1-1 1/2 minutes or until melted. Add butter; stir until butter is melted. Cool 10 minutes. Combine melted chocolate mixture, 1 1/2 c. sugar, 3/4 c. flour, eggs and baking powder in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add remaining 3/4 c. flour and dried cherries; beat at low speed just until well mixed.

Place 1/3 c. sugar in another bowl. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 10-12 minutes or until top is cracked and set. Press 1 cherry chocolate kiss immediately into each cookie. Remove to cooling rack. Cool completely or about 1 hour until chocolate is set. Store between sheets of waxed paper in container with tight-fitting lid for up to 5 days. Makes 5 dozen.

Turtle Blossom Cookies

Caramel chocolate candy kisses top a chocolate and pecan cookie.

1/4 c. Land O Lakes® Butter

4 oz. unsweetened baking chocolate

2 c. all-purpose flour

2 c. sugar

4 large Land O Lakes® Eggs

2 tsp. baking powder

1/2 tsp. salt

1/2 c. finely chopped pecans

Milk chocolate with caramel candy kisses, unwrapped

1/4 c. sugar

1/4 c. pecans

Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, until smooth. Cool completely. Combine melted chocolate mixture, 1 c. flour, sugar, eggs, baking powder, and salt in large bowl. Beat at medium speed until well mixed. Stir in remaining flour and 1/2 c. chopped pecans. Cover; refrigerate 2 hours or until firm.

Meanwhile, pulse 1/4 c. sugar and 1/4 c. pecans in small food processor bowl fitted with metal blade until very finely ground. Set aside. Heat oven to 325°F.  Line cookie sheets with parchment paper; set aside. Shape dough into 1 1/2-inch balls. Roll in sugar pecan mixture. Place 2 inches apart onto prepared cookie sheets. Bake 9-11 minutes or until just set around edges. Remove from oven; immediately place 1 chocolate caramel candy kiss in center of each cookie. Cool before serving. Makes 3 1/2 dozen.

Peppermint Twists

These peppermint twists taste like your favorite peppermint candy but with a cookie's buttery crunch.

1/2 c. Land O Lakes® Butter softened

1/3 c. sugar

1 large Land O Lakes® Egg (yolk only)

3/4 tsp. peppermint flavoring

1/2 tsp. vanilla

1 1/4 c. all-purpose flour

1/4 tsp. salt

8 to 10 drops red food color

Large grain sugar, if desired

36 large chocolate chips or mini-kisses

Heat oven to 350°F. Place butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk, peppermint flavoring and vanilla; beat until well mixed. Add flour and salt; beat at low speed until well mixed. Remove half of dough from bowl. Add small amount of red food color to dough in bowl; mix well.

Divide each half of dough into quarters; roll each quarter to 9-inch log. Place 1 red log next to 1 white log; twist gently to swirl dough. Roll gently to smooth. Repeat with remaining dough. Cut each swirled rope of dough into 9 pieces; roll each piece gently into a ball. Roll each ball in coarse grain sugar, if desired. Place onto ungreased cookie sheets. Bake 11-13 minutes or until edges are lightly browned. Immediately press 1 chocolate chip in center of each ball. Makes 3 dozen.

Ginger Molasses Blossom Cookies

Soft, chewy and a tad spicy - everything you love about a ginger cookie - topped with a white chocolate striped candy kiss. 

2 c. all-purpose flour

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground cloves

3/4 c. sugar

1/2 c. Land O Lakes® Butter softened

1/4 c. full flavor molasses

1 large Land O Lakes® Egg

1/2 tsp. freshly grated lemon zest

White and milk chocolate striped candy kisses, unwrapped

1/4 c. turbinado sugar (coarse raw sugar)

1/4 c. crystallized ginger

Heat oven to 350°F. Line cookie sheets with parchment paper; set aside. Combine flour, baking soda, ginger, cinnamon, salt, and cloves in medium bowl; set aside. Combine sugar and butter in another bowl; beat until well mixed. Add molasses, egg, and lemon zest; continue beating until well mixed. Add flour mixture to butter mixture; beating until well combined. 

Pulse 1 teaspoon turbinado sugar and 1/4 cup crystallized ginger in small food processor bowl fitted with metal blade until very finely ground. Combine with remaining turbinado sugar. Set aside. Shape dough into 1-inch balls. Roll in ginger sugar mixture. Place 2 inches apart on prepared cookie sheets. Bake 8-10 minutes or until just set around edges. Remove from oven; place 1 chocolate striped candy kiss in center of each cookie. Cool before serving. Makes 2 1/2 dozen.

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