Remember those Hershey Kisses I scored a really great deal on? Well, I've still got some and if I don't make cookies with them my New Year's resolution is going to end up being "Burn Hershey Kisses calories off my derriere". They're like potato chips - I can't eat just one! Fortunately, the kind people at Hershey also have a chocolate version of the peanut butter blossom.(I gave those cookies away to my neighbors and the reviews were really good.)
Ingredients:
48 HERSHEY'S KISSES Brand Milk Chocolates 1/2 cup shortening
1 cup REESE'S Creamy Peanut Butter
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Preparations:
- Combine shortening and peanut butter. Mix well.
- Add brown sugar and 1/3 cup granulated sugar. Beat until fluffy.
- Add egg, milk and vanilla. Beat some more.
- Separately, combine flour, cocoa, baking soda and salt.
- Combine both sets of ingredients. (If you're using a Kitchen Aid, add the flour mixture slowly with the machine on a low setting. Otherwise you'll end up cleaning up flour off your face or walls. Yes, I've done this more than I care to admit. :)
- Heat oven to 375 and unwrap Kisses.
- Roll dough into one inch balls, roll in granulated sugar. (I pour 1/2 cup onto waxed paper for this.)
- Bake 8 to 10 minutes. Immediately add unwrapped kiss to each cookie.
- Let cool.
No comments:
Post a Comment