Monday, December 6, 2010

Give Us A Kiss!

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.



Mini-chip Snowball Kiss Cookies

  • 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! 
Makes 4 dozen



Hershey's Kisses Peanut Butter Blossoms
Recipe taken from back of Hershey's Kisses packaging.

  • 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.

Happy Baking!!


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