• The night before, unwrap the Hershey's Candy Cane Kisses, and place into a bowl. Put bowl into freezer overnight until ready to use.
• When ready to bake the cookies, preheat the oven to 350° F, and spray each muffin cup of a mini muffin tin with cooking spray.
• Cream the butter and sugar together until light, about 3 minutes in the bowl of an electric mixer.
• Mix in the egg, peppermint and milk.
• In a small bowl, whisk together all of flour, salt and baking powder.
• Add the flour mixture to the wet ingredients and mix until combined.
• Using tablespoons full of dough, roll into balls. Place one ball into each muffin cup and flatten slightly.
• Bake for about 15 minutes, until cookies are slightly golden. Cool in tin for about a minute then gently press a Hershey's Kiss into the middle of each. Remove cookie from muffin cups and place on a wire rack to cool completely before frosting

Peppermint Buttercream Frosting

• In a mixer, cream the butter and peppermint extract until light and fluffy.
• With the mixer on low speed, gradually add the confectioners’ sugar and the salt.
• Frosting will be dry but should be smooth and creamy. Add the cream, one tablespoon at a time, incorporating each completely.
• After all the cream has been mixed in, beat on medium-high speed for about two minutes, till light and fluffy.
• Put frosting into a piping bag or bags fitted with Wilton piping tips 1M and 4B.