For the last thirteen years or so I've been baking cookies and mailing them to friends during the holidays. I typically make two kinds, Hershey's chocolate blossoms and pumpkin cookies, because they're delicious, easy recipes that yield high amounts, plenty for me to mail to friends, or as in the case of this year, double up for an office holiday party. I always bake these recipes back-to-back, so scroll down and get ready for some cookie fun.
I always start with the Hershey's chocolate blossoms. Here's what you need:
1 cup (2 sticks) butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup Hershey's Cocoa
1/2 teaspoon salt
additional sugar
1 bag Hershey kisses
Mix your wet and dry ingredients in two separate bowls: butter, sugar, vanilla, and eggs in one, and flour, cocoa, and salt in the other. This time around I used Hershey's Special Dark powder, which resulted in a deeper, richer cookie, but regular cocoa power works fine.
Once you mixed the wet and dry ingredients, gradually mix the contents of the dry bowl into the wet. By the end you'll have a very sticky dough, so put that in the fridge for about an hour or so until it's cooled enough to handle.
In the meantime, make the pumpkin cookies. Here's what you need:
1 can pumpkin
2 cups sugar
1 cup oil
2 eggs
2 tsp. baking soda
4 cups flour
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
1 bag chocolate chips
Start by mixing the pumpkin, oil, and sugar.
Once you've done that add everything else but cinnamon, vanilla, and chocolate chips.
Then I went ahead and added the chips. Bake at 375 for ten minutes. These cookies come out very fluffy, almost like little cakes. You'll get between 4-5 dozen.
While the cookies are baking, unwrap your kisses. I prefer the dark chocolate myself, but you can use whatever you'd like.
Remove the cookies from the baking sheet, and press a kiss into each cookie while they're still soft and warm. 3-4 dozen depending on how big or small you make the cookies.
I always start with the Hershey's chocolate blossoms. Here's what you need:
1 cup (2 sticks) butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup Hershey's Cocoa
1/2 teaspoon salt
additional sugar
1 bag Hershey kisses
Mix your wet and dry ingredients in two separate bowls: butter, sugar, vanilla, and eggs in one, and flour, cocoa, and salt in the other. This time around I used Hershey's Special Dark powder, which resulted in a deeper, richer cookie, but regular cocoa power works fine.
Once you mixed the wet and dry ingredients, gradually mix the contents of the dry bowl into the wet. By the end you'll have a very sticky dough, so put that in the fridge for about an hour or so until it's cooled enough to handle.
In the meantime, make the pumpkin cookies. Here's what you need:
1 can pumpkin
2 cups sugar
1 cup oil
2 eggs
2 tsp. baking soda
4 cups flour
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
1 bag chocolate chips
Start by mixing the pumpkin, oil, and sugar.
Once you've done that add everything else but cinnamon, vanilla, and chocolate chips.
Then add the cinnamon and chocolate chips. I've got a coworker who doesn't like chocolate, so I made a baked a dozen of the cookies without the chocolate first.
Now it's time to go back to the chocolate blossoms. Take the heat down to 350. Fill a small bowl with sugar. Take the dough and shape into 1 1/8-inch balls, then roll them in the addition sugar. Bake 8-10 minutes until set, but still soft.
While the cookies are baking, unwrap your kisses. I prefer the dark chocolate myself, but you can use whatever you'd like.
Remove the cookies from the baking sheet, and press a kiss into each cookie while they're still soft and warm. 3-4 dozen depending on how big or small you make the cookies.
Start to finish baking these takes me about 2-3 hours, but it's worth it. My friends have been enjoying them for years, and they were a big hit at the office party too.
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