My little army of Kisses.
For some reason, Faith Hill’s This Kiss has been stuck in my head on and off since I saw Practical Magic airing on TBS or one of those channels…It was that scene when Sandra Bullock’s character is doing some gardening and suddenly the spell her aunts put on her to fall in love kicks in…she runs out to the street and…Oh let me show you:
SO realistic, right? Oh, come on, she was under a spell her aunts put on her! Anyway…
The cookies I baked tonight weren’t really inspired by the movie, nor the song stuck in my head but I thought I’d just throw it in since the main subject of this entry is the Hershey Kiss cookies pictured above, and, well, you know…kisses? My sister originally asked me to try making them a couple of weeks ago, and it’s been on the back of my mind to do. This week a friend told me I should make the peanut butter cookies with the Hershey Kisses on top, but having done the chocolate-and-peanut-butter flavor combination before, I didn’t want to do it with a peanut butter base. And so I googled. I entered “hershey kiss cookies without peanut butter” and of all places, I found two recipes on a Yahoo! Answers page.
Normally I’m wary of recipes I find on the internet that are not from reputable sources like Food Network or BettyCrocker.com or JoyofBaking.com, but I’ve gotten better at eyeballing recipes and judging from the ingredients and measurements whether or not it’s got the potential to be a good recipe. Of the two recipes on that page I went with the recipe called “Butternut Kisses”, which uses 1 cup (2 sticks) of butter vs the one that uses 2/3 cup. More butter, more better…Paula Deen would be proud.
Anyway the first batch came out too big in size because I followed the recipe’s instruction to make 1-inch balls out of the dough (by the way, before making the dough balls, I would advise refrigerating for at least half an hour).
Mama Kiss cookies.
So I changed the size of the dough balls to about the size of a cherry (should be able to fit about 15 on a cookie sheet), et voìla —
Just the right size. Baby size.
At this size, I wouldn’t bake for as long as 10 minutes as the recipe says. I only baked for about 8-9 minutes since the dough balls I made were much smaller.
Calling for 2 tablespoons vanilla extract (though I used 1 tablespoon vanilla extract, 1 tablespoon vanilla bean paste) the cookies had a strong vanilla flavor. The consistency is light and soft, but not cakey. We’ll see how they are tomorrow, but I doubt they’ll harden to the consistency of shortbread cookies. Overall not a bad recipe, if you do some adjusting and tweaking here and there.
One day, I am going to find a book that explains what each of the standard ingredients in baking does. For instance, what does baking powder do? I feel like once I understand what they do, I’ll be able to actually create my own recipes instead of tweaking ones I find. I’ve always thought those people who create their own recipes were on a much more advanced level than myself.
Anyway, I have stayed up later than I had wanted (yet again). Thanks for stopping by, folks! Goodnight! Maybe there’ll be a kiss in my dreams tonight…
Recipes in this post:
Or, in case the page has been taken down because it will be at some point:
1 cup butter, softened
1 cup white sugar
2 eggs, beaten
2 tablespoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ground walnuts
60 milk chocolate candy kisses, unwrapped
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, sugar, eggs and vanilla.
3. Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.
4. Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.