Snickerdoodle Blossoms

I first saw Denise make these,then Ingrid twisted my arm to make these, so I really had no choice but to make them. I am glad that I did! Who doesn't love snickerdoodle cookies and who doesn't love chocolate? You add them together and you have one to die for cookie!!

These little blossoms are a little work, but not anything that will make you just hate to make them. Mix the dough and let it chill for a good 30 minutes. Don't skip this step, it is a little sticky if you don't. Roll into balls, roll them in cinnamon sugar and bake them. I used my handy little cookie scoop and got 4 short of 4 dozen cookies, I could have gotten 4 dozen if I watched my scooping..some of them were a little on the chunky side.

I'm thinking that these will make it on my cookie platters this year!

Snickerdoodle Blossoms

1/2 cup white sugar
1/2 cup packed, brown sugar
1 cup butter, softened
1 egg
1 tsp vanilla
1/4 tsp salt
2 cups flour
1 tsp baking soda
1/4 cup sugar
1 tbsp cinnamon
48 milk chocolate kisses, unwrapped

Heat oven to 375.
Combine 1/2 cup white sugar,brown sugar and butter in large mixing bowl.

Beat at medium speed until creamy. Add egg, vanilla and salt; continue beating until well mixed. Reduce speed to low; and add flour and baking soda. Beat until well mixed.

Shape dough into 1 inch balls. If dough is too soft, refrigerate for 1/2 hour. I recommend doing that, makes it easier to handle. Combine 1/4 cup sugar and 1 tbsp cinnamon in a small bowl. Roll dough balls into cinnamon sugar mixture.

Place balls in mini muffin tins. Bake for 8-10 minutes or until golden brown. Immediately press 1 chocolate kiss in center of each cookie and sprinkle remaining cinnamon sugar mixture over them while they are still warm. Remove from pans; cool completely on a wire rack.