Quick Gingerbread Blossoms

When you pass a tray of these favourite cookies around the room, don’t be surprised if they disappear before your eyes! ...MORE + LESS -

Ingredients

1 pkg Pillsbury* Refrigerated Gingerbread Cookies

3 tbsp (45 mL) sugar

24 milk chocolate candy kisses, unwrapped

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1

Heat oven to 350°F (180°C). Shape cookie dough into 24, 1-inch (2.5 cm) balls; roll in sugar. Place 2-inches (5 cm) apart on ungreased baking sheet.
2

Bake for 12 to 14 minutes or until golden brown.
3

Immediately top each cookie with 1 milk chocolate candy kiss, pressing down firmly so cookie cracks around edge. Remove from baking sheet.