And then blogged about it! Sad to say, but I don't remember the last time I baked, except for when Brian and I baked a cake that his mom needed for work when she had spent the entire evening before car shopping with us. I was feeling the need for some baking, so last night at 11, I did it. Plus, I have a group meeting today for a class project -- perfect place to take cookies.
I made cookies that one of my classmates had provided for one of our Dx clients called Secret-Kiss Cookies. I can see on my photocopy of the recipe that it appeared in Midwest Living in October 2001.
Ingredients:
- 1 c butter, softened
- 1/2 c granulated sugar
- 1 t vanilla
- 2 c flour
- 36 milk chocolate kisses, unwrapped (my cookies must have been too big because I only got 28)
- 1 c sifted powdered sugar (I used WAY less than this, and I did not do the second rolling in powdered sugar)
Beat the butter for 30 seconds.
Beat in sugar and vanilla.
Beat in flour. If necessary, knead dough gently until it holds together.
Shape slightly rounded tablespoon of dough around each chocolate kiss to form a smooth ball. Place dough balls 1 inch apart on an ungreased cookie sheet.
Bake at 325* for 12 minutes or until bottoms are lightly browned.
Transfer to wire cooling rack. Cool 10 minutes.
Gently roll warm cookies in powdered sugar; cool.
Roll again in powdered sugar if desired.
The butter, sugar, vanilla, and flour. At this point, I reread the recipe about six times to make sure there are indeed no eggs in it. Nope, no eggs.
I used my small cookie scoop to scoop out dough balls onto the cookie sheet. Instead of kisses, I used milk chocolate drops, which are like large chips. I did this for the ease (no unwrapping of kisses) and because when I ate them previously, I thought the kiss overpowered the delicious dough somewhat. So I just shoved 2 drops into each scooped out dough ball and rolled the cookie between my palms. I may not have determined the perfect chocolate to dough ratio yet, but this way sure was easy.
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