Poppyseed Kiss Cookies

I think it's practically Christmas tradition to make a cookie with a Hershey's kiss of some variety in the middle... whether it's the more often seen peanut butter blossoms (I don't even have those on this blog! the horror!) or other creative uses, "kisses" cookies just seem to scream Christmas. In fact, this post is my NINTH kiss cookie recipe! 

Here are some other cookies that use regular chocolate Hershey's kisses:
Macaroon Kisses
Chocolate Kissed Gingerbread
Eggnog Blossoms
Cherry Kisses

Then there's my favorite - the peppermint kiss variety. You can use those in these cookies:
Candy Cane Kiss Cheesecake Cookies
Chocolate Peppermint Swirl Cookies
Triple Peppermint Cookies

A couple years ago I even made a cookie with the Hershey's "hugs!" 
Cappuccino Swirl Cookies

All of that to say, you can't go wrong.

This year, I have for you a new variety using chocolate kisses. These cookies are studded with poppyseeds, so they have sort of a savory/sweet flavor profile.

 

I really liked these because of how different they are from other cookies - although they use the traditional chocolate kiss, the less sweet cookie base really sets them apart. 

Enjoy! And Merry Christmas!

Poppyseed Kiss Cookies

• 1 cup butter, softened
• 1/2 cup sugar
• 1/4 tsp. salt 
• 1 tsp. vanilla 
• 2 large egg yolks
• 2 cups flour
• 3 Tbsp. poppy seeds
• 36 Hershey's kisses

Cream together butter, sugar, and salt until fluffy. Add vanilla and egg yolks; blend thoroughly. Mix in flour, then add poppy seeds.

Shape dough into 1- inch balls and place on greased cookie sheets. Use your thumb to make an indentation in the top of each cookie.

Bake cookies at 375 for 10-12 minutes, until lightly browned on bottom.

Remove cookies from oven and top each immediately with a Hershey's kiss.

Transfer to a wire rack to cool. Store in an airtight container for up to a week. Makes 36 cookies.

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Chocolate Covered Cherry Cookies

Did you grow up having these candies around your house? We did occasionally and they are delicious. 

So when I saw an idea for replicating that into a cookie, I knew it would be amazing. And I was right.

These are essentially a thumbprint cookie, with a maraschino cherry inserted into the thumbprint!

 

After the cookies are baked and cooled, you top them with this amazing chocolate cherry ganache.

Here's a close up cause you need to see the delicious dough, cherry and topping!

These cookies keep well in a cool place (like our cookie fridge aka the garage! ha!). I hope you add these to your Christmas cookie list - and I hope you enjoy them as much as we did!

Chocolate Covered Cherry Cookies

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/2 tsp. vanilla

1 1/2 cups flour

1/2 cup cocoa powder

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

24 maraschino cherries, blotted dry

Chocolate cherry ganache:

1 cup chocolate chips

1/2 cup sweetened condensed milk

2 Tbsp. reserved maraschino cherry juice, or more

In a large mixing bowl, use an electric mixer to cream together the butter and sugars until fluffy. Beat in the egg and vanilla. In a separate bowl combine the dry ingredients and then add to creamed mixture a little at a time, beating until well combined.

Using a small cookie scoop and/or your hands, shape the dough into 24 balls, about 1-inch round, and place them on parchment paper-lined baking sheets. Slightly indent each ball of dough with one of your fingers and then place one maraschino cherry in each indentation.

Bake at 350 for 10 to 11 minutes. Remove from the oven and allow cookies to cool on the baking sheets for about 5 minutes. Transfer cookies to wire racks to cool completely.

Meanwhile, melt chocolate chips and sweetened condensed milk in a small, heavy saucepan over low heat, stirring constantly. Remove from the heat, add 2 tablespoons reserved cherry juice, and stir until smooth. Add additional cherry juice, if necessary, to reach the desired consistency.

Drizzle the frosting over the cooled cookies.

Peppermint Frosted Gingerbread Cookies

Two of my favorite flavors of Christmastime are gingerbread and peppermint. I wasn't sure if they would work together, but not only do they work, the combo is absolutely delicious! 

These beautiful cookies taste just like you would imagine - spiced gingerbread topped with a light buttercream, and finished with crushed peppermint. 

But it's not only the flavors at work here, it's the textures -- soft, chewy gingerbread and a creamy frosting and the crunch of the mint. So, so good.

This dough does best when it has time to cool so make sure to factor that into your timing. Of course, that gives you an hour plus to make something else! 

Definitely add these to your baking list this year - so easy, so pretty, so GOOD. And if you need more Christmas cookie inspiration, here are a few favorites from years past:

Muddy Buddy Cookies

Turtle Thumbprints

Italian Ricotta Cookies

Candy Cane Kiss Sugar Cookie Bars

Hot Cocoa Cookies

Peppermint Frosted Gingerbread Cookies

3 1/2 cups all-purpose flour
3 tsp. baking powder
1 1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1/4 tsp. nutmeg
1 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1/3 cup molasses
1 tsp. vanilla 

Vanilla Buttercream Frosting
3 cups confectioners sugar
1 cup butter
1 tsp. vanilla 
1 – 2 Tbsp. heavy cream
4-5 peppermint candies or mini candy canes, finely crushed

In a medium bowl, mix flour, baking powder, ginger, cinnamon, salt, cloves and nutmeg. 

Using an electric mixer, cream butter and sugars. Add eggs one at a time, then add molasses and vanilla. Gradually stir in dry ingredients until combined. Wrap dough in plastic wrap and place in the refrigerator for at least 1 hour.

Roll dough into 1-2 tablespoon size balls and flatten slightly with the bottom of a drinking glass. Place on parchment paper-lined baking sheet two inches apart.
Bake at 350 for 10-12 minutes, until bottoms begin to brown. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

For the frosting, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Spread about 1 tablespoon of frosting on each cookie when cool, then sprinkle with crushed peppermints. 

Italian Rainbow Cookies

 

This is a very impressive Christmas cookie. It looks impressive on the plate, and you will be impressed with yourself when you can complete this task. Ha! In all seriousness, these are a little more complicated than your average drop cookie, but I still think they are easier than cut out cookies. (I just think cut out cookies are SO MUCH WORK.)

Ok, really, this is not that hard. The dough is divided into three parts, and you tint two of them to be red and green. Then you bake it all. After the "cakes" have cooled, you spread jam on the red layer, stack the white layer on top and spread jam on that, then top with the green layer.   

The final step is to make the chocolate glaze and then spread that over the green layer. After it sets, you flip the whole thing over and spread chocolate on the red side. 

My cakes were not particularly even, as you can tell. (No Great British Bake Off winning for me.) But the easy way to deal with that is just to trim the edges, and then you can sample your hard work as well. 

Now, cut the rectangle into fourths lengthwise and then cut each strip into 1/4" slices. Then you'll get these darling little bite sized morsels.

These cookies are absolutely delicious, especially if you love almond flavor.  I'm feeling badly for scaring you away from making these. Really, if I can do it, they can't be that hard. And they DO look super impressive, and they taste amazing. So get your bravery on, and make these Italian Rainbow cookies!

Italian Rainbow Cookies 

• 1 cup sugar
• 3-1/2 ounces almond paste, cut into small pieces

• 4 large eggs

• 1 cup flour

• 1 cup butter, melted and cooled

• 1/2 tsp. salt

• 1/2 tsp. almond extract

• 6 to 8 drops red food coloring

• 6 to 8 drops green food coloring

• 1/4 cup seedless raspberry jam

• GLAZE:

• 1 cup semisweet chocolate chips

• 1 tsp. shortening

1. Place sugar and almond paste in a food processor; process until combined. Transfer to a large bowl; beat eggs and sugar mixture 2-3 minutes or until thick and lemon-colored. Gradually add flour, butter, salt and extract.

1. Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread 1 portion into each of 3 well-greased 11x7-in. baking dishes.

1. Bake at 375 for 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.

1. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.

1. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.

1. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

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