Here we are at week 10 of the 12 Weeks of Christmas Cookies & Sweets. My cookie recipe arsenal has grown by leaps and bounds since this started. I know that I will be adding more good things over the next couple of weeks.
For the cookie dough, I used an old recipe for Bonbon Cookies that was put out by Betty Crocker as I knew that it should hold its shape well. The dough is very stiff, and you may have to do the last mixing with your hands. I also almost always seem to need to add 2 T. milk to the dough to get it mixed. I tinted the dough pink and added cherry extract to give a little hint at what was inside the cookie. Although I did not take the time to do so, the cookies can be dipped in a glaze which can also be flavored and colored. There are two variations to the dough, brown sugar and chocolate. I think the brown sugar one might be good with the Caramel Filled Kisses. The chocolate dough might be nice with the Peppermint Stripe Kisses.
The most tedious part of this recipe is unwrapping the kisses. Enlist a hubby or a child to do this for you, but warn them that you know how many kisses there are lest you find yourself missing some.
Dip level measuring tablespoons of dough out of the bowl, flatten slightly, place a kiss on the dough, and form dough around the kiss, rolling it into a ball, completely encasing the kiss. You may have a few cookies “leak” as they are baking. That is just what happens sometimes. There were 50 kisses in the bag I purchased, and I got 46 cookies from the dough. What do you do with leftover kisses? Why, you eat them, of course.
Although I used the Cherry Cordial flavor for the pictured cookies, I plan to make more cookies with the other kiss flavors available right now. I will use mint extract and green food coloring with the mint ones, and vanilla and yellow food coloring with the caramel ones.
Hidden Kiss Cookies
1 c. butter, softened
1 1/2 c. powdered sugar, sifted
4 t. vanilla
1 t. cherry extract or other compatible extract (opt.) Use 2 more t. vanilla if not using this.
few drops of food coloring, if desired
3 c. flour
1/4 t. salt
2 T. milk, if needed
1 pkg. (8 to 10 oz.) Hershey’s Kisses
Mix butter, powdered sugar, vanilla, extract, and food coloring, if using, until well blended. Combine flour and salt. Work flour into dough until the dough holds together. If the dough seems too dry, add 2 T. milk. Using 1 level measuring tablespoon dough for each cookie, flatten the tablespoon of dough slightly. Place a kiss on the dough. Shape the dough around the kiss, forming it into a ball. Place dough balls 1-inch apart on a foil or parchment paper-lined cookie sheet. Bake at 350 degrees until cookies are set but not brown, 12 to 15 minutes. Remove cookies from baking sheet onto waxed paper covered solid surface to cool. If desired, dip tops of cookies into glaze and let set. Makes about 46 cookies.
1 c. powdered sugar
1 T. plus 1 1/2 t. milk
1 t. vanilla or other extract
food coloring, if desired
Beat sugar, milk and vanilla until smooth and of desired consistency. Tint with food coloring if desired.
1 c. powdered sugar
2 T. milk
1 oz. melted unsweetened chocolate (cooled)
1 t. vanilla
Beat powdered sugar, milk, melted chocolate, and vanilla until smooth and of desired consistency.
Brown Sugar Bonbon Cookies
Substitute 1 c. packed brown sugar for the powdered sugar.
Chocolate Bonbon Cookies
Stir 2 oz. melted unsweetened chocolate into butter mixture.
Be sure that you visit all the other bloggers to check out what goodies were made for you this week.
Check back tomorrow for Friday Finds with links to some great goodies.
Linking to: Full Plate Thursday
It's a Keeper
Sweet Treats Thursday
Creative Juice Thursday
Strut Your Stuff Thursday
Making It with Allie
Bake with Bizzy