On a recent trip to the States I couldn't help but snatch up a bag each of the seasonal Hershey's kisses - candy corn, caramel apple and pumpkin spice. I tried them all and wasn't a huge fan of any of them. But I thought it would be fun to make thumbprint cookies with them and use the kisses as the center instead of jam! The cookie part is basically shortbread and the best way I can think to describe them is "homey" (and delicious of course). I would definitely make them again, though I would wouldn't buy those kisses again. It was fun though! These cookies would also be delicious made the way originally intended with jam, which I will be trying soon.
It's been snowing a bit on and off here. I'm reeeeeeally hoping for more snow today!!
If this sounds good, you might also like:
Sugar Cookie Bars
Chocolate Dipped Cherry Shortbread
Earl Grey Tea Shortbread
Autumn Hershey's Kiss Thumbprint Cookies
Adapted from Martha Stewart
Makes about 48
24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour
1/4 tsp salt
48 Hershey's kisses (about a bag?), unwrapped
1. Preheat oven to 350. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour and salt, and mix just until incorporated.
2. Shape dough into balls using about 1 tbsp dough. (If you want bigger cookies, use 2 tbsp and a longer baking time.) Place on baking sheets, at least 2 inches apart.
3. Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. Bake until cookies are golden brown around edges, 10-12 minutes. Immediately after removing the cookies from the oven, place a Hershey's kiss in the indentation. Transfer to a wire rack, and let cool completely.