Recipe: Cocoa Kiss Cookies (dough shaped around a Hershey's Kiss)
Desserts - Cookies, Brownies, BarsCOCOA KISS COOKIES
1 cup butter or margarine, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup finely chopped pecans
1 (9 oz.) bag Hershey's Kisses Chocolates, unwrapped
Powdered sugar (to garnish)
In large mixer bowl, beat butter, sugar and vanilla until creamy.
In separate bowl, stir together flour and cocoa powder; blend into butter mixture. Add pecans; beat on low speed until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 375 degrees F.
Mold scant tablespoon of dough around each unwrapped chocolate piece, covering chocolate piece completely. Shape into balls; place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Roll in powdered sugar. Roll in sugar again before serving, if desired.
Makes 4 1/2 dozen cookies
Source: Johnson, 1990's
1 cup butter or margarine, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup finely chopped pecans
1 (9 oz.) bag Hershey's Kisses Chocolates, unwrapped
Powdered sugar (to garnish)
In large mixer bowl, beat butter, sugar and vanilla until creamy.
In separate bowl, stir together flour and cocoa powder; blend into butter mixture. Add pecans; beat on low speed until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 375 degrees F.
Mold scant tablespoon of dough around each unwrapped chocolate piece, covering chocolate piece completely. Shape into balls; place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Roll in powdered sugar. Roll in sugar again before serving, if desired.
Makes 4 1/2 dozen cookies
Source: Johnson, 1990's
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