Friday, December 16, 2011

Pepperming Kiss Chocolate Cookies

Hello all, Sorry I have not posted lately.  I have been dealing with a bad case of vertigo.  For those who have never experienced vertigo, it causes one to be too dizzy for most day-to-day activities.   BUt I thought this might be a good time to pull out some cookies recipes from the archives and let you have a chance to see them again just in time to do some holiday baking.

The base for these cookies is the Chocolate CrissCross Cookie, which is a Hersey's recipe and of course the kisses above are also a Hershey's product. I assure you that these two fact are purely coincidental. I am not blogging for Hershey, nor are they compensating me in any way. However, Hershey if you wish to compensate me don't hesitate to drop me a line. I also need to note that these particular kisses are seasonal and therefore will not be available all that long in the stores.

1 cups unsalted butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup Hershey's cocoa
1 teaspoon baking powder
1/2 teaspoon salt
Hershey's' Peppermint Kisses, unwrapped
  1. Heat the oven to 350° and cover two baking sheets with parchment paper.
  2. Beat the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, and then the vanilla; beat well. In a separate bowl, combine with a whisk the flour, cocoa, baking powder, and salt. Gradually (and slowly if using an kind of motorized mixer) add the flour mixture into the butter mixture; beating until well combined.
  3. Roll the dough into 1-inch balls. Place on the parchment paper lined baking sheets, about 1 inch apart. Flatten the balls with the bottom of a measuring cup or a glass that has been dipped in water (to prevent sticking).
  4. Bake for 8 to 9 minutes or until cookies are set. Immediately upon removing the cookies from the oven, top them with the kiss. Cool slightly on the baking sheet and remove to a wire rack to cool completely.

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