|Are there some missing?! A moment of panic when packing the cookies. Next time count out before nibbling!|
|Tiger print goes with everything - even polka dots!|
I actually made these for the first time last year (click here), but it was after last year's party. When I saw the Hershey Candy Cane Kisses at Target this year and then the tiger poinsettias and polka dot take-out boxes at Michael's Thanksgiving Night sale . . I put two and two together and got seven dozen! I thought the tiger stripes looked like the candy cane stripes!
I improved upon the recipe this year by upgrading the sugar - I used the sanding sugar from Central Market (India Tree brand in red) and Williams-Sonoma (green) and Wilton's snowflake and green/red jimmies mix. Surprisingly I didn't use as much, as the sugar crystals are bigger. You get more sparkle and jazz for about the same price.
CHOCOLATE PEPPERMINT KISS COOKIES
1 ¼ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla
Candy Cane Hershey’s Kisses
In medium bowl, mix flour, cocoa, baking soda and salt. In large (to be covered) bowl, combine sugar and butter. At high speed, beat 2 minutes until creamy. Beat in egg and vanilla, beat 2 minutes. Beat in flour mixture. Chill one hour or until dough is firm.
Preheat oven to 350.
Roll dough in 1” balls and then roll in colored sugar, jimmies or confectioner's sugar.
Place 2” apart on cookie sheets. Bake 10 minutes, switching racks at 5 minutes. Cookies should start to have cracks. Gently push a Kiss in the center and bake for an additional 2 minutes – watch carefully before the tip starts to brown. Cool and enjoy!
Makes about 3 dozen cookies.