What could be more romantic than ending the day with a kiss—a chocolate one. The chocolate kiss is submerged in a cookie dough, a surprise inside a tiny, round bundle. The cookies freeze well.
Makes 3 dozen
3/4 cup vegetable shortening
1/2 cup sugar
1/4 cup brown sugar, firmly packed
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pecans
36 chocolate kisses, unwrapped
Sifted powdered sugar
Combine the shortening and sugars in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add the egg and the extracts, mixing well. In a separate bowl, combine the flour, baking powder, salt, and pecans. Add to the creamed mixture, stirring until well blended.
Preheat the oven to 350F. Shape the batter into 36 1-inch balls. Press each ball around a chocolate kiss, covering completely. Arrange the bonbons on ungreased cookie sheets. Bake for 12 to 14 minutes, or until just starting to turn a light golden color. Cool slightly on wire racks. Roll the cookies in powdered sugar while still slightly warm, then cool completely before serving.
From: Chocolates On The Pillow
by Gail Greco
Photos by Tom Bagley
Rutledge Hill Press, $12.95 ($17.95 Canada)
Recipes and photos reprinted by permission.
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