cookies & desserts 12 Aug 2008 07:14 pm
Cocoa Mac Kiss Cookies
My MIL brought me some of these Hawaii Hershey’s kisses with macadamia nuts inside. Interesting. I thought they’d make great cookies. Instead of using Hershey’s cocoa powder, which I despise, I advise you to invest and use valrhona - you won’t regret it.
Ingredients:
1 cup (2 sticks) butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/4 cup Valrhona cocoa powder
About 40 HERSHEY’S KISSES (I used the mac nut ones)
Powdered sugar
Beat butter, sugar and vanilla in large bowl until creamy. In a separate bowl, stir together flour and cocoa; gradually add to butter mixture, beating until blended.
You can refrigerate the dough if you need to, but I just use it right away. Heat the oven to 375 degrees.
Take a tablespoon or so of dough roll it into a ball. Flatten the ball in your hand and put and UNWRAPPED (hello, crazy) chocolate inside. Pull the dough up around the kiss, covering it completely. Roll into a ball again, and put on the cookie sheet.
Bake 10 to 12 minutes or until set. Cool on a wire rack. Roll in powdered sugar just before serving.
on 13 Aug 2008 at 9:10 am 1.Dawn said …
I love that you put “UNWRAPPED” in there at all, let alone capital letters. You just KNOW somebody would ask that, huh?
I know you speak openly of your love for Valrhona - do you use it whenever and wherever a recipe calls for cocoa powder, whether it be unsweetened OR Dutch process? Valrhona is Dutch process, isn’t it? Or am I being too picky (you can tell me)?
Oh, and this recipe looks YUMMY.