Thursday, 13 February 2014

Chocolate Kiss Cookies

As a romantic, I have always been a big fan of Valentines Day.  A day wholly dedicated to the celebration of love and chocolate?  Yes, please.  This year marks the 11th anniversary of our first date.  My husband-to-be made dinner (even bought wine glasses for the occasion) and for the grand finale, he baked heart-shaped shortbread cookies.  Hook, line, and sinker.  Lovey-dovey cards, sparkling wine, chocolate, cinnamon hearts and a chick flick - it's the second best day of the year (after my birthday, of course).

If that is not enough, Valentines is the perfect excuse to bake pretty pink sugar cookies with chocolate kisses stuffed inside : )

Happy Valentines Day!

Chocolate Kiss Cookies
adapted from Love and Olive Oil 

2 1/2 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/4 cup cream cheese, cut into cubes
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
25-30 Chocolate Kisses
coloured granulated sugar

Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Mix sugar, cream cheese, and melted butter in a large bowl. Add oil, egg, milk, and vanilla extract and whisk until mixture is smooth. Fold in flour mixture and mix until well combined.

Form the dough into a ball, wrap in plastic, and refrigerate it for 1-2 hours (I left mine overnight).
Scoop out about 1 to 1 1/2 tbsp of dough, create a small indent in the centre and stick the pointy end of the chocolate kiss inside, wrapping the dough around it in a ball.  Press some granulated sugar on top (I tried rolling the cookie in the sugar, but it didn't adhere very well).  Place dough balls on baking sheet, leaving space in between for cookie expansion.  Bake for 12-15 minutes at 350 degrees.

Makes about 25-30 cookies (I made 28).  My cookie balls were on the large side, and with the kiss inside it took a little longer to bake.

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