Kitchen Meets Culinary Clutz

• Stir together cinnamon and applesauce with a spoon until the dough becomes stiff, then use your hands to create a ball of dough.
• Place the ball of dough on a sheet of waxed paper, flatten slightly with your fingers.
• Place a second sheet of waxed paper over the top of the dough and roll out dough to about 1/8 inch thick.
• Use cookie cutters or your own template shapes.
• Air dry creations on a waxed paper-covered cookie sheet or a cooling rack for at least 24 hours until they are completely hard.

We're busy here on the SouthShore as we begin to wrap up the Festival of Lights and roll into the Christmas groove! *Gasp* I can't keep up with the baking, and the family is trailing fast behind me eating up all the goodies before I can pipe the icing!! I baked Gingerbread Cowpoke Boots a week ago and they didn't last. Tonight I pulled out the Hershey's Kisses. I baked Peanut Butter Blossoms and... well I tested out a new cookie dough I concocted in the kitchen. I was hoping for a different taste but hey, great recipes are created by trial and error, right? What I was trying to do was recreate a clone of a recipe that my big sis had made back when I was a kid. I think I need to go at it again but this time make more of a "shortbread" type dough. Anyways, here is the recipe... The cookie reminds me of a "snowball" cookie. It's flaky and just a little dry, *grr* .....trial and error.

• 1 1/2 cups butter, softened
• 3/4 cup confectioners sugar
• 1 Tbsp pure vanilla extract
• 1/2 tsp salt
• 3 cups all-purpose flour
• 10-ounces mini chocolate chips
• 48 Hershey's Kisses
• Powdered  Sugar

1. Preheat oven to 375°F. 
2. Remove wrappers from Hershey's Kisses.
3. Cream the butter, sugar, vanilla and salt in a medium mixing bowl. 
4. Mix in the flour 1/2 cup at a time. 
5. Stir in the mini chocolate chips. 
6. Shape dough into 1-inch balls and place on ungreased baking sheets.
7. Bake for 10 - 12 minutes.
8. Remove from oven and immediately press a Hershey's Kiss into center of each cookie (the cookie will crack around the edges). 
9. Let cool on baking sheet for about 10 minutes; remove to wire rack to cool completely. 
10. Sprinkle lightly with confectioners sugar for a snowy garnish! 

 

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolates.
   
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
   
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
   
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.