Happy Dancing

Happy Dancing

Sunday, August 22, 2010

My Sons' Favorite Cookies!

In my Paper Crafters' Tea Party classes at Scrapbook Island, I always provide a tasting and recipe for a Hom Family favorite recipe. To promote my classes, here's a recipe below that tops the list for my sons' favorite cookies (and was the favorite cookie of their tennis teams as well). Because there are no eggs in this recipe, the dough can be eaten before cooking (if you're like me and LOVE raw cookie dough)! For my next Paper Crafters' Tea Party Class in September, I'll have a tasting and recipe for a dip to serve with fruit slices that is to die for! It's a dip that will be certain to make all of your guests VERY happy this Fall Season!


1 bag (10 oz.) Hershey’s Kisses
or Kisses with Almonds
1 cup (2 sticks – 8 oz.) butter
1/2 cup (3 ½ oz.) granulated sugar
1/2 cup (4 oz.) packed light brown sugar
1 t. vanilla
2 (10 oz.) cups all-purpose flour
1 cup (6 oz.) mini semi-sweet chocolate chips
Plus for the Chocolate Drizzle:
1/4 cup (1 ½ oz.) mini semi
sweet chocolate chips
1 T. Crisco shortening

Heat oven to 375ยบ F. Remove foil wrappers from kisses. Beat butter, sugars, and vanilla until well blended. Add flour and blend until smooth. Stir in chocolate chips. Mold a teaspoon of dough around each chocolate kiss, covering completely. Shape into balls, and with the point of the kiss facing up, place onto a cookie sheet lined with Release or non-stick foil and bake for 10 minutes or until set. Only the edges will be golden brown - do not over bake! (See the picture above.) Remove foil sheets to the counter and off of the cookie sheets. Let cookies cool slightly. Remove cookies to a cooling rack. Fold foil sheets over in half and line up cookies side-by-side. Drizzle chocolate across tops using the handle end of a fork (see recipe below). Transfer to fridge or freezer to set chocolate drizzle. Remove after 10 minutes.

Chocolate Drizzle:

Place 1/4 cup mini chocolate chips and

1 T. shortening in small microwave-safe bowl or cup.

Microwave on high for 30 secs. – stir well. 

Continue to microwave at 20 sec. intervals - stirring in between intervals -

until chocolate is melted and smooth when stirred.

Ounces are given in the recipe for those who have
discovered the joy of baking with a digital baker’s scale.
I'll be giving a how-to demo on digital scales
in my November class!