Dessert
INGREDIENTS:
1 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 tsp. vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey’s)
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
*Found on FoodNetwork.com*
Tags: Chocolate, Cookies, Foodnetwork.com, Nutella
INGREDIENTS:
6 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 cups (4 sticks) butter, softened (no substitutions)
3 cups sugar
4 large eggs
2 tsp. vanilla extract
Ornamental Frosting (see next recipe)
DIRECTIONS:
In large bowl, whisk flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with rubber spatula.
Divide dough into 8 equal pieces; flatten each into a disk; wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees F. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on ungreased cookie sheets.
Bake until edges are golden, 12 to 15 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.
When cookies are cool, prepare Ornamental Frosting; use to decorate cookies. Allow frosting to dry, about 1 hour. Store cookies in tightly sealed containers, with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.
*Found in Good Housekeeping December 2009 magazine*
Tags: Cookies, Good Housekeeping