Shortbread Hershey Kiss Cookies
Try this Shortbread Hershey Kiss Cookies recipe.
Try this Shortbread Hershey Kiss Cookies recipe.
- Carbohydrate 215.430000274499 g
- Cholesterol 0 mg
- Fat 2.45500000312814 g
- Fiber 6.75000012781009 g
- Protein 24.7250000315044 g
- Saturated Fat 0.391000000498209 g
- Serving Size 1 1 recipe (280g)
- Sodium 3175.30000404594 mg
- Sugar 208.680000146689 g
- Trans Fat 0.799400001018589 g
- Calories 1002 calories
Step-by-step
- Cream butter and sugar together with either a hand or stand mixer until thoroughly combined.
- Sift flour and cornstarch together and stir in salt.
- Add flour mixture and vanilla to sugar/butter and mix on medium to high speed until thoroughly combined. This will take a few minutes as you are making a mixture similar to pie crust and the butter needs time to be cut into the flour. If it seems to remain just too crumbly after several minutes, you can add a couple more tablespoons of butter.
- Form dough into a ball/disc, as you would pie crust, and wrap with plastic wrap.
- Refrigerate for at least 20 minutes or overnight.
- Preheat oven to 325°F if making the same day.
- Take heaping teaspoonfuls of dough and roll into balls with hands lightly dusted with powdered sugar. If dough starts to melt in your hands, place back in the fridge for 20 minutes.
- Place cookie balls onto baking sheet lined with parchment paper or a Silpat baking mat about 1 inch apart.
- At this point you can take a small clean glass and dip the bottom in powdered sugar and flatten each cookie or use your thumb to create a crater that you press the kiss into later. Both seemed to work equally well for me, though I preferred the look of the thumb-pressed cookies more for this application. Note that these cookies will not rise or expand very much.
- Bake for 15-20 minutes or until edges have just a very slight golden tinge. Check at around 10-12 minutes if your oven runs really hot. These are not cookies you want to get brown.
- Remove sheets from oven and allow to cool for a minute. Then immediately place an unwrapped Hershey Kiss into the center of each cookie, pressing down lightly.
- Allow to cool completely and enjoy. Cookies can be stored at room temperature in an airtight container for up to 3 days. Unbaked dough can be stored in the fridge for up to 3 days (wrap tightly so it doesn't dry out) or in the freezer for up to 1 month.
Shortbread Hershey's Kiss Cookies: A Simple Treat for Any Occasion
As a busy professional, finding time to bake can feel like a luxury. But sometimes, the simple pleasure of creating something delicious from scratch is exactly what I need to unwind and reconnect with myself. These Shortbread Hershey's Kiss cookies are my go-to recipe when I crave a sweet indulgence without spending hours in the kitchen. They are surprisingly easy to make, requiring minimal ingredients and simple steps, yet they deliver a rich, buttery flavor and satisfying melt-in-your-mouth texture that always impresses. The combination of the crumbly shortbread and the rich, melty Hershey's Kiss is a classic match made in heaven, perfect for sharing with colleagues, family, or just enjoying a quiet moment with a cup of tea.
What I love most about this recipe is its versatility. You can easily adjust the sweetness by using less sugar or experimenting with different types of chocolate kisses. Feel free to get creative and add nuts, sprinkles, or other flavorings to personalize your cookies. The dough can be made ahead of time and stored in the refrigerator, making it a perfect recipe for busy weeknights or for prepping ahead of a special gathering. The process is wonderfully therapeutic; the rhythmic mixing of the ingredients and the satisfying feeling of shaping the dough into little balls is a meditative escape from the pressures of daily life. And of course, the ultimate reward is biting into a warm, gooey cookie, a moment of pure bliss that reminds me to slow down and appreciate the little things.
The beauty of these cookies lies in their simplicity. They're not overly complicated or fussy, requiring no special equipment or baking skills. This recipe is a wonderful way to introduce children to the joy of baking. It's a chance to teach them about measuring ingredients, following instructions, and the satisfaction of creating something delicious with their own hands. The process becomes a shared experience, a bonding activity that strengthens family ties and creates lasting memories. I often find myself reflecting on the times I've made these cookies with friends and family, the laughter and conversation weaving into the sweet aroma of baking cookies, forming a tapestry of cherished memories.
Beyond the deliciousness and ease, these cookies hold a special place in my heart because they're a reminder of the importance of taking time for myself. In the fast-paced world we live in, it's easy to get caught up in the whirlwind of responsibilities. But setting aside a few moments to bake, to focus on the simple act of creating something beautiful and delicious, is a necessary act of self-care. It's a chance to recharge, to find peace, and to reconnect with my creativity. It's a small act of rebellion against the constant demands of life, a small act of self-love. And that, my friends, is something truly sweet.
So, whether you're a seasoned baker or a complete novice, I highly recommend trying these Shortbread Hershey's Kiss cookies. They're a delicious treat that's sure to become a favorite in your household. They’re perfect for potlucks, holiday gatherings, or simply enjoying a sweet treat on a cozy evening. The recipe itself is easily adaptable—try different types of chocolate, add nuts or dried fruit, or even drizzle some melted chocolate over the top for an extra decadent touch. The possibilities are endless!
More than just a recipe, these cookies represent a pause in the everyday, a moment to savor the simple joys of life and the satisfying outcome of a little bit of effort. Go ahead, give them a try. You won't be disappointed.
Ingredients:
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 2 sticks plus 2 tablespoons unsalted butter, softened
- 1 scant cup cornstarch
- 1/2 teaspoon salt (sea salt preferred)
- 1 tablespoon vanilla extract (or 2 teaspoons)
- 30-45 Hershey's Kisses, unwrapped
