Tuesday, December 11, 2012

Advent Cookies 10 and 11


1 bag (9 oz.) Hershey's Kisses
1 cup (2 sticks) butter, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup Hershey's Mini Chips semi-sweet

Chocolate drizzle recipe

Heat oven to 375 degrees. Remove wrappers from chocolate kisses. In large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add flour, blend until smooth. Stir in small chocolate chips.

Mold scant tablespoon full of dough around each chocolate kiss, covering completely. Shape into balls. Place on ungreased cookie sheet and bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Prepare Chocolate Drizzle, if desired. Drizzle over each cookie.

Chocolate Drizzle: Place 1/4 cup Hershey's Mini Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) for 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.


2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour (sifted)
1 teaspoon baking soda
1/2 teaspoon salt
1 package (13 oz) snickers miniatures (squares)

Combine butter, peanut butter and sugars in mixer on medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Mix in flour, salt and baking soda. Cover and chill dough for 2-3 hours. Unwrap all the snickers. Remove dough from fridge. Divide into 1 tablespoon pieces and flatten. Place a snickers in the center of each piece of dough. From the dough into a ball around each snickers. Place on a greased cookie sheet and bake at 300* for 10-12 minutes. Cool cookies on baking rack. Spruce up cookies with powdered sugar or drizzle melted chocolate.

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