Sunday, August 28, 2011
Mexican Wedding Cake Cookies with a Hidden Hershey Kiss
Here’s another one of my favorite cookies when it comes to “Cookie Tray Hospitality.” I just made a batch of these tonight.
Hershey Kiss Mexican Wedding Cakes
1 cup unsalted butter
½ cup granulated sugar
1 tsp. vanilla
1 ¾ cups all-purpose flour
1 cup finely chopped walnuts
30 Hershey Kisses, wrappers removed
Cream butter, sugar and vanilla together. Add in flour and walnuts. Press about a tablespoon of dough around each Hershey Kiss, covering well so that the entire chocolate kiss is covered. Refrigerate dough balls about 30 minutes. (You can also make dough balls up ahead of time and freeze them, removing from freezer on an “as needed” basis.) Bake in 375 degree oven about 10-12 minutes—until dough balls are set but not browned. Cool for a few minutes on rack. Roll each cookie ball in powdered sugar 1-2 times. Makes about 2 ½ dozen cookies.