Place the cookies in the freezer on the cookie sheet immediately to set the cookies so the kiss will not soften. After the cookies are set, store them in the refrigerator. They will keep about one week in the refrigerator. They freeze well for about 2-3 weeks.

Preheat the oven to (350°F) = (176°C) degrees.

Combine the powdered sugar, butter, egg, and extracts in a large mixing bowl. Beat the mixture until creamy and smooth, scraping the bowl often, about 3-4 minutes.

Combine the flour, baking powder, salt, and whisk together.

Combine the creamy mixture with the flour mixture and mix thoroughly. It will be a bit crumbly.

Now stir in the chopped Hershey® candy cane kisses.

Next, make one-inch-in-diameter cookie balls and roll them in sugar to coat them.

Place the balls on a cookie sheet with parchment paper or a greased cookie sheet.

Bake for 10-12 minutes or until set. Remove the cookies from the oven to let them cool down for 2-3 minutes.

They need to cool down BEFORE you place the Hershey® candy cane kiss in the center of the cookie, or they will melt.

The cookies may split slightly, so use your fingers to press them together when you put the kiss in each one.