Secret Kisses Cookies

12 Jan

A couple of weeks ago I made secret kiss cookies as part of a belated Christmas gift for my best friend and her husband. One of my New Year’s resolutions this year is to bake more. I’ve tackled the buying and eating desserts concept well so I figured this would give me a new challenge. No worries though, I fully intend to still do reviews of local bakeries and dessert places! 🙂

These little babies were so good that my dad starting snagging some when they came out of the oven. I ended up giving him his own little stash so that my bestie and her hubby would actually have some left! They are basically Italian wedding cookies with a Hershey’s Kiss in the middle. They’re very rich and twice a good with extra powdered sugar plunked on top.

Secret Kisses Cookies (Makes 3 dozen cookies): Recipe taken from “Hershey’s Cookbook and Recipe Cards”

  • 1 cup (2 sticks margarine, softened)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all purpose flour
  • 1 cup finely chopped walnuts or almonds (I used almonds for mine)
  • 36 Hershey’s Kisses Milk Chocolates or Hershey’s Kisses with Almonds (I used the traditional Hershey’s Kisses)

1) Beat butter, granulated sugar and vanilla with electric mixer on medium speed in large bowl until fluffy. Add flour and almonds/walnuts; beat on low speed of mixer until well blended. Cover; refrigerate 1 to 2 hours or until dough is firm enough to handle.

2) Remove wrappers from chocolates. Heat oven to 375 degrees Fahrenheit. Using about 1 tablespoon dough for each cookie, shape dough for each cookie, shape dough around each chocolate; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.

3) Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly; remove to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar right before serving.

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