Easter Blossom Cookies

2 c. SR flour

1/4 t. salt

1 c. sugar

1/2 c. butter, softened, not melted

1 egg, room temperature

1 1/2 t. vanilla

1-2 T. milk

colored sanding sugars*

food coloring/gel*

32 Hershey's kisses, unwrapped

Preheat oven to 350. Line baking sheets. Whisk together flour and salt. Cream butter and sugar until light and fluffy. Add egg and vanilla, beating until combined. Gradually add flour on low until combined. Continue mixing on low while adding milk. Add just enough to soften the dough. (Too much will cause the dough to be too sticky and thinned out, you want the cookies to be puffy, see picture.) Use a small cookie scoop to portion out dough and use your hands to roll it into 1 T. size balls. Roll each ball in colored sugar and place 2" apart on baking sheet. Bake 8-10 minutes until puffed and edges are just set but not browned. Allow cookies to cool 2 minutes then press Hershey's kiss in middle of each cookie. (Kathy places the kiss on after the first 8-10 baking minutes and bakes an additional 2 minutes to help hold kiss in place as it cools.) Allow to cool 5 minutes, then cool completely, or place in refrigerator for a faster set up making it easier to stack.

*dough can be divided and colored with food coloring/gel before rolling into balls, instead of buying colored sanding sugar. 

**dough can also be made with premade cookie dough (in a tube). Divide into different balls and roll in colored sugar before baking.