I am in the process of making homemade whole wheat bread and there is a timing to bread that can take hours based on the multiple risings it requires. What's a girl to do while her dough rises? Bake cookies of course! Bread dough needs a warm environment to rise so a warm oven is a welcome on a cold rainy day. These little chocolate morsels are Chocolate Truffle Blossom Cookies. Recipe compliments of Hershey's Chocolate Truffle Kisses.
Chocolate Truffle Blossom Cookies
- 48 Hershey's Kisses Special Dark Mildly Sweet Chocolates or Hershey's Chocolate Truffle Kisses.
- 1 cup (2 sticks) butter or margarine, softened
- 1-1/3 cups granulated sugar
- 2 egg yolks
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup Hershey's Special Dark Cocoa
- 1/2 teaspoon salt
- 1/2 cup white decorator's sugar or granulated sugar for rolling
Remove wrappers from chocolates; place in freezer for several hours or overnight.
Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1-1/4 inch) balls; roll in decorator's sugar or granulated sugar. Place on prepared cookie sheet.
Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased sheet to wire rack. Cool completely. Makes 48 cookies.