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HERSHEY’S HUGS Sugar and Spice Blossoms Recipe
Beginner Winter
HERSHEY’S HUGS Sugar and Spice Blossoms Recipe
Prep Time: 25 Minutes
Skill Level: Intermediate

Recipe Rating

HERSHEY’S HUGS Sugar and Spice Blossoms Recipe

Ingredients

  • 48 HERSHEY'S HUGS Brand Milk Chocolates (48)
  • 1/2 cup (1 stick) butter or margarine, softened (125 mL)
  • 1/2 cup granulated sugar (125 mL)
  • 1/2 cup packed light brown sugar (125 mL)
  • 1 egg (1)
  • 1 1/2 tsp vanilla extract (7 mL)
  • 2 cups all-purpose flour (500 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1/2 tsp ground cinnamon (2 mL)
  • 1/4 tsp ground cloves (1 mL)
  • 1/4 tsp ground ginger (1 mL)
  • 1/4 tsp salt (1 mL)
  • 1 tbsp milk (15 mL)
  • 1 1/3 cups CHIPITS SKOR Toffee Bits (325 mL)
HERSHEY’S HUGS Sugar and Spice Blossoms Recipe

Directions

  • 1. Heat oven to 350°F (180°C). Line cookie sheets with parchment paper or lightly grease. Remove wrappers from candies.
  • 2. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda, cinnamon, cloves, ginger and salt; add alternately with milk to butter mixture, beating until well blended. Stir in toffee bits. Shape dough into generous 1-inch (2.5 cm) balls. Roll in granulated sugar; place on prepared cookie sheet.
  • 3. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven. Cool 1 minute; press candy piece into center of each cookie. Remove from cookie sheet to wire rack; cool completely.
  • Makes about 48 cookies.

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