Second Prize: $500
Connie Poppenwimer
Lakenheath, UK

CHOCOLATE CANDY CANES

INGREDIENTS

• 1 cup butter, softened – 2 sticks
• 1 cup dark brown sugar
• ¾ cup sugar
• 1 ¼ cups Hershey’s Cocoa
• 2 large eggs
• 1 tbsp vanilla
• 2 ½ cups flour
• ½ tsp salt
• 1 tsp baking soda
• 1 Bag Hershey’s Kisses - Candy Cane

Directions:

Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Add the vanilla and eggs. Beat until well mixed, about 1 minute. Reduce speed to low; add the Hershey’s cocoa ¼ cup at a time. Add flour mixture a little at a time and mix until just combined.

Place cookie dough in a covered bowl in the refrigerator and allow to cool for about 1 hour.

Scoop off dough by the tablespoon; roll into balls. Place 2 inches apart on a nontstick insulated baking sheet. Using the bottom of a medium glass, slightly flatten the balls; dipping the bottom of the glass in granulated sugar to keep from sticking.

Bake the cookies about 8 to 9 minutes. After removing from the oven, allow to cool about 1 minute then press one Hershey’s Kisses Candy Cane (unwrapped) in center of each cookie. Let cool an additional 1 to 3 minutes on baking sheet before transferring cookies to wire rack to cool completely.