From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Hershey Kiss Sugar Cookies
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Instructions
1
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Cream together butter, shortening, and sugar with an electric mixer.
2
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Add in eggs, vanilla, and instant pudding mix.
3
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Continue mixing until thoroughly incorporated.
4
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In a separate bowl stir together flour, baking powder and salt.
5
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Add the four mixture to the butter mixture a little at a time mixing between additions until all the flour is incorporated.
6
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Scoop out dough by the tablespoonful.
7
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Make a ball with the dough and then press a Hershey Kiss into the center.
8
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Pinch the dough up and around the kiss to create a cone shaped ball of dough.
9
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Repeat until all dough is used.
10
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Place the cookies in the refrigerator for at least an hour.
11
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When ready to bake preheat the oven to 350 and line a baking sheet with parchment paper.
12
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Place the chilled cookies on a baking sheet about 2 inches apart.
13
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Bake for 12-15 minutes or until set and lightly golden brown around the edges.
14
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Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until cool enough to handle but still warm.
15
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Place the powdered sugar in a bowl.
16
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Place the warm cookies in the bowl of powdered sugar and gently roll to coat.
17
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Place on a cooling rack to cool completely.
18
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Once the cookies are cooled completely roll them in the powdered sugar again to coat in another layer.
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Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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