Honey-Kissed Chocolate Drops |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This recipe comes from a 1998 magazine from Woman's Day Special Interest publications titled Holiday Baking. Every year I look at this particular recipe and for some reason or another it has taken until now, November 2008 for me to try it. It's a part of my Thanksgiving cookie tray and is one of the best tasting cookies I have ever made! Cookie dough mixes up easily but is a little on the sticky side - must be all that honey! I used a light-colored, fresh honey, from my sister's friend, Limited Edition Hershey's Chocolate Truffle Kisses and a combination of tiny Yellow & Orange Non-Pariels (check out for specialty decorations). The printed recipe states a yield of 36 but I got 50 using a 1-inch cookie scoop. Mix up a batch today and enjoy! Ingredients:
1 cup honey |
6 tablespoons unsalted butter, softened |
2 cups all-purpose flour |
1 cup unsweetened baking cocoa |
1/2 teaspoon baking soda |
4 ounces candy sprinkles (non-pariels or jimmys) |
50 milk chocolate kisses, unwrapped (one chocolate kiss per cookie) |
Directions:
1. Preheat oven to 350°.
2. Line cookie sheets with parchment paper or coat with nonstick spray.
3. In a medium bowl, cream Honey and Butter until light and fluffy (about 2 minutes).
4. In another bowl, combine Flour, Cocoa and Baking Soda.
5. Beat dry ingredients into honey-butter mixture (batter will be very stiff and sticky).
6. Place Non-Pariels or Jimmys in another bowl. Scoop dough and shape into 1-inch balls, then gently roll in candies to coat.
7. Place balls on prepared cookie sheet and gently press one Chocolate Kiss into center of each cookie (yes, Kisses will keep their shape!).
8. Bake 10 minutes or until golden brown (it's hard to see the color of the cookies; I just took mine out after 10 minutes and they were perfectly baked).
9. Remove from cookie sheet and cool on rack.
10. NOTE: My cookies have been out of the oven for a couple of hours and while the Kisses kept their shape, they are very soft to the touch; it may be because I used the 'truffle' type Kiss with a soft center, versus a solid chocolate kiss.
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