As promised!! Two family favorites, which take lots of time but are enjoyed by all!
(named by the kids)
- 1 cup butter, softened
- 1/2 cup confectioner’s sugar
- 1 tsp. vanilla extract
- 2 cups flour
- 1 cup finely chopped nuts
- 1 bag Hershey’s kisses, unwrapped
- additional confectioner’s sugar for rolling.
Beat butter, sugar and vanilla in a large mixing bowl on medium speed until light and fluffy. At low speed, slowly add in flour and nuts until well combined. Dough will be soft but not sticky.
Shape with (clean) hands into balls around the kisses. Completely cover the kiss and compact dough so that it forms a smooth ball. Bake at 375 for about 12 minutes. Cookies should be set, but not browned.
Cool slightly on pan until you can pick them up in your fingers. Roll in powered sugar. Set to cool on cooling racks. When completely cool, you can roll them again.
Yield: about 40 cookies, give or take for sampling and hungry elves!
- 1/2 pound butter
- 1 pound peanut butter
- 1 1/2 pounds confectioner’s sugar
- 1 large brick (2-4 pounds) dipping chocolate
(NOTE: These weights are in pounds, not cups. You will need a kitchen scale.)
Mix butter, peanut butter and confectioner’s sugar well. Roll into 1″ balls. Place on waxed paper lined cookie sheets and set in fridge to harden. (Takes about an hour.)
Melt dipping chocolate in a double boiler or you can melt small quantities in a micro-wave safe bowl. Use candy-dipping sticks or toothpicks to spear the peanut butter balls. Leave a section of the ball uncovered by chocolate to make the “buckeye”. Allow extra chocolate to drain. Set on wax-paper lined sheets to harden. (May need to put in fridge if kitchen is overly warm from baking cookies.)
Keeps best when stored in fridge or in a cool place.
Yield: unknown. I’ve never gotten an accurate count because of “quality control checkers” in my kitchen!
Enjoy! They are not fat-free or calorie-free — but they ARE good!
From our home to yours-