Kitchen Meets Culinary Clutz

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.