Blossom Cookies

My husband and I were recently at Target, and I had to step away, leaving him to go through the check stand. We were done shopping, but in the car, he mentioned things we had bought that I did not know about. When we unpacked the items at home, I discovered that we were the proud owners of two different types of holiday Hershey’s Kisses: Hot Cocoa and Sugar Cookie Kisses. My husband thought I could bake something with them.

Having two types of Kisses was a challenge for me. Should I make a chocolate dough or a shortbread dough? In the end, I made two different doughs, and made each type of dough with have Hot Cocoa Kisses and half Sugar Cookie Kisses. I think a bit of contrast is nice with the cookies, and I do have to say that the shortbread blossoms with the two types of Kisses looked quite plain. They were still tasty, so I guess that is ok?

The chocolate cookies were easy to put together and the dough wasn’t quite as crumbly. In reading the original recipe, it suggested allowing the cookies to rest slightly before topping with a Hershey’s Kiss. This is a good idea, especially as the Hot Cocoa Kisses are filled with marshmallow and thus very soft. Some of those Kisses melted a bit with the shortbread cookies, but it wasn’t an issue with the chocolate cookies. Overall, both cookies were good, but the chocolate ones are certainly prettier.

Chocolate Blossoms
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1-3 tablespoons milk
Additional sugar/sanding sugar/sprinkles
Hershey’s Kisses, unwrapped

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.  In a large mixer bowl, combine the butter, sugar, and brown sugar. Beat on medium until light. Add the egg, yolk, and vanilla and mix again on medium to incorporate. With the mixer running on low, gradually add the flour mixture. Add milk, one tablespoon at a time, until the dough comes together.

Shape the dough into balls and roll in the additional sugar. Place on the prepared baking sheets.

Bake for 10 minutes, until set. Allow the cookies to cool 5-6 minutes before topping each with an unwrapped Hershey’s Kiss.

Recipe from Garnish and Glaze

Shortbread Blossoms
1 cup butter, room temperature
2 cups flour
1/8 teaspoon salt
1/3 cup powdered sugar
2 teaspoons vanilla
Extra sugar/sanding sugar/sprinkles
 Hershey's Kisses, unwrapped

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, combine the butter, flour, salt, powdered sugar, and vanilla. Beat on medium to combine. The mixture may be crumbly but with come together with further mixing.     

Shape the dough into balls and roll in the additional sugar. Place on the prepared baking sheets and flatten slightly with the palm of your hand.

Bake for 12-14 minutes, until set. Remove from the oven and allow the cookies to set for a few minutes before topping each cookie with an unwrapped Hershey’s Kiss.

Recipe from It’s Always Autumn