Mistletoe Kiss Cookies

Directions

1. Wash hands with soap and water.

2. In a medium bowl, whisk together flour, baking soda and salt; set aside. Wash hands after handling raw flour.

3. In a large bowl using an electric mixer on medium-high speed, beat butter until creamy. Add both sugars and cream together on medium speed for 2 minutes or until smooth. Add egg and beat for 1 minute, scraping down sides and bottom of bowl as needed. Wash hands after handling raw eggs.

4. Add peanut butter and vanilla and beat until combined. Add flour mixture and beat on low speed for 2 minutes or until combined. Cover bowl with plastic wrap and let chill in refrigerator for at least 30 minutes. Wash hands after handling raw dough.

5. Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper.

6. Place decorative sugar on a plate. 

7. Remove dough from refrigerator and roll into 1-inch balls.

8. Roll dough balls in sugar to coat evenly. Arrange on baking sheets about 2 inches apart. Wash hands after handling raw dough.

9. Bake for 10 to 12 minutes or until tops begin to crack slightly. Remove cookies from oven and cool for 2 minutes.

10. While cookies are still warm, press chocolate candy piece into center of each cookie; transfer to cooling racks and let cool.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!