¾ cup ( 1 ½ sticks) butter, softened
1/3 cup firmly packed light brown sugar
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1/8 teaspoon cinnamon
25 Hershey Kisses – unwrapped
1 ½ tablespoons confectioners' sugar
¾ teaspoon unsweetened cocoa powder
Preheat oven to 350 degrees.
Combine the butter and brown sugar in a
medium bowl. Beat with an electric mixer until light and fluffy.
Add the vanilla.
Combine the flour and cinnamon in
another medium bowl. Add the flour mixture to the butter mixture.
Mix well.
Shape the dough into 25 1-inch balls.
Flatten each ball into a 2-inch round. Place the rounds 1 inch apart
on ungreased baking sheets – as usual, I used baking parchment –
I love the stuff!! Place 1 Hershey Kiss in the center of each round.
Enclose the candy with the dough, making sure the candy is completely
sealed in the dough. Bake until golden, about 15 minutes.
Combine the confectioners' sugar and
cocoa in a small bowl. Sprinkle over the hot cookies. Cool the
cookies on the baking sheets for 10 minutes, then transfer to wire
racks to cool completely.
To sprinkle the confectioners' sugar mixture evenly over the cookies, put it in a shaker and sprinkle it over the cookies. The warm cookies will absorb the sugar, so you may wish to sprinkle them again later.
Take advantage of the many different flavors Hershey Kisses come in. Pop in whatever you like and, if you prefer, omit the unsweetened cocoa powder. Follow @Goddess_of_Yum
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