Welcome

Glad to see you stop by! This is a collection of recipes I have developed, received from friends or was inspired by and altered somehow. While I try to post all food photos I just cannot help but share some of my Vintage clippings with you from my Gran's recipe drawer, my great Gran's tin and of course my Mum's treasure trove of her Gran's lovely publications all kept so prim, not to mention the cache my Mum also had and even mine too! They are all regularly used recipes, loved by my family, friends, and now you my treasured readers Enjoy!

Wednesday, December 7, 2011

Chocolate Kisses Truffles

Liners available in our webstore, the gold is now available Photo courtesy of Betty Crocker

 A lovely use for our mini liners we sell in our web store! I do not often use a mix for anything but I must say these turned out amazing and I will put them on my cookie exchange list every year! I love when a new tradition is born, don't you?

Ingredients

  • 1 pouch Betty Crocker® Sugar Cookie Mix
  • 1/4 cup all-purpose flour
  • 3/4 cup powdered sugar
  • 1/2 cup finely chopped almonds
  • 1/2 cup butter, melted
  • 1 teaspoon almond extract
  • 1 egg
  • 1/4 cup brute 80% Cocoa
  • 60 HERSHEY®'S KISSES Brand Milk Chocolates, or cherry HERSHEY®'S KISSES unwrapped

Directions

Heat oven to 375°F. In a large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
Shape dough into 60 3/4-inch balls; wrap each around a milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
Roll cookies in powdered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered. About 5 dozen cookies.

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