Fudge Crackle Kiss Cookies (Woman’s Day magazine, 10/15/1991)

Fudge Crackle Kiss CookiesThe first year we gave tins of cookies for Christmas, this is one of the cookies we put in. The second year, we mixed it up, and made other kinds of cookies, which our gift recipients liked a lot, but nevertheless sadly inquired after these cookies, saying, “Oh, you didn’t make the ones with the Hershey Kisses on top?”

Just as it will be your choice to roll the cookie-dough balls in sugar of whatever color you want, there is also no rule that says you have to stick to milk chocolate Hershey Kisses…

1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup butter or stick margarine
3 squares (3 ounces) unsweetened chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla
3 tablespoons sugar
3 tablespoons red decorative sugar
3 tablespoons green decorative sugar
25 Hershey Kisses, unwrapped

1. Preheat oven to 300°F.

2. Mix flour, baking powder and salt. Put butter and chocolate into a heavy 3-quart saucepan, stirring over low heat until melted and smooth. Cool, then stir in 1 cup sugar, the eggs and vanilla. Stir in flour mixture until blended. Cover and chill 1 ½ – 2 hours until dough is firm enough to shape. Put white and colored sugars in 3 separate bowls.

3. Roll slightly-rounded measuring-tablespoons of dough into balls, choosing to roll the balls in white, red or green sugar. Place 2 inches apart on ungreased cookie sheet. Bake 20 min. until crackled on top and firm to the touch.

4. Place cookie sheet on wire rack. Immediately place a chocolate kiss on each cookie, pressing down slightly. Cool on sheet 5 min. before removing each cookie to wire rack to cool completely.


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