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
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
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.
No comments:
Post a Comment