Hersheys Secret Kisses Cookies Food

HERSHEY'S SECRET KISS COOKIES

Steps:

• In a bowl, combine the butter, sugar, and Vanilla, and cream together until smooth.
• Add the Pecans, and flour, and stir until well combined.
• Place the dough in the refrigerator to chill for about 45 minutes.
• While the dough is chilling, line 2 cookie sheets with Parchment paper, and remove the wrappers from the chocolate Kisses.
• When the dough is chilled, remove from the refrigerator, and using about a Tablespoonful of dough, roll it slightly in your palms, and press in the center.
• Place a chocolate kiss in the center of the cookie dough, and pull the dough up around the candy.
• Gently roll the dough to form a ball and place it on the parchment paper.
• Continue until you've used all the dough.
• Place the cookie sheets in the oven at 375 degrees for 14 minutes, until the cookies are golden brown on the bottom edges.
• Remove the cookies from the oven, and allow them to cool until they are just warm.
• Place a clean piece of Parchment paper on the counter and place the powdered sugar in a bowl.
• Place a small bit of powdered sugar where each cookie will set on the parchment paper.
• When the cookies are still just warm, roll them in the powdered sugar in the bowl, then place them on the parchment paper on powdered sugar to prevent them from sticking.
• Allow cookies to completely cool.
• Serve and Enjoy!

SECRET KISS COOKIES

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough until firm, 2-3 hours. , Preheat oven to 375°. Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets. , Bake until set but not browned, 12 minutes. Cool 1 minute; remove from pans to wire racks. , Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely. Store in an airtight container.

PEANUT BUTTER-HERSHEY'S KISSES COOKIES

Steps:

• Heat oven to 375 degrees.
• Mix ½ cup sugar, brown sugar, peanut butter, butter, shortening, and egg thoroughly. Stir in flour, baking soda and baking powder.
• Mold dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
• Bake until edges are light brown, 8 to 10 minutes.
• Immediately press candy kisses firmly into each cookie, cool.

HERSHEY'S KISS SURPRISE COOKIES

Steps:

• Cream butter and sugar at low speed until light and fluffy.
• Add vanilla, stirring well.
• Combine flour and cocoa and stir into creamed mixture until well mixed.
• Stir in walnuts and chill dough for 2 hours or until firm.
• Preheat oven to 375 degrees.
• Wrap one tablespoon of dough around each chocolate kiss and roll into a ball.
• Place on cookie sheets and bake for 12 minutes.
• Cool slightly on sheets and remove to cool completely on wire racks.

HERSHEY'S SECRET KISSES

Steps:

• 1. Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and walnuts; beat on low speed of mixer until well blended. Cover, refrigerate 1-2 hours or until dough is firm enough to handle.
• 2. Preheat oven to 375 degrees F. Using about 1 Tbsp. dough for each cookie, shape dough around each chocolate; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.
• 3. Bake 10-12 minutes or until cookies are set but not browned Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.