Heat oven to 350 degrees.

Remove wrappers from candies. Beat butter, granulated sugar, egg, and vanilla in a large bowl until well blended. Stir together the flour, baking soda and salt. Add alternately with milk to butter mixture, beating until well blended. Add one tablespoon of milk at a time. You may need a little more, you may need less.

Pour the red and green sugar crystals in seperate bowls. Shape the dough into 1 inch balls and roll them in red and green sugar. Completely cover the tops of the dough with the sugar but do not cover the bottom or they may burn.

Place the dough balls on an ungreased cookie sheet. Bake the cookies for around 7 minutes or until the edges are lightly browned and the cookie is set. Remove them from the oven and let them cool for about 30 seconds.

Once you have let them cooled for the 30 seconds or so, top each one with a peppermint candy cane kiss.

As soon as I top them with the kiss, I stick them in the freezer. That may seem silly but it's a great trick. If you don't put the kiss on fast enough it won't stick to the cookie and if you don't pop them in the freezer, the kiss will start to melt. I simply put a plate of the cookies in my freezer and let them hang out in there for about 15 minutes. When you take them out they will look beautiful, festive, and will be ready to enjoy!

These cookies taste even better than they look. And I think they look pretty darn good! What's in your oven this holiday season? Are you planning on making any Christmas cookies? Leave a comment and let me know!