Thursday, December 23, 2010

Christmas Cookies

I am making 3 varieties of cookies this Christmas.  I started them this past weekend and froze them all portioned and ready to bake:)  We spend Christmas at my parents house and I figured if I start early I may not  be overwhelmed…yeah right!!!!  Any-who, the first cookie I made is a new one for me so I thought I would share:)


Easy Kisses Cocoa Cookies

  • About 48 HERSHEY’S KISSES Brand Milk Chocolates (I used the Candy Cane Kisses instead)
  • 1 pouch (17.5 oz.) BETTY CROCKER Sugar Cookie Mix
  • 1/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1/2 cup (1 stick) plus 2 tablespoons butter or margarine, softened
  • 1 cup finely chopped pecans (optional)
  • Powdered sugar

  1. Heat oven to 375°F. Remove wrappers from chocolates.
  2.  Stir together cookie mix and cocoa. Add butter and pecans. Work with hands until dough forms   a  ball. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet.  
  3. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired. About 4 dozen cookies.