One of the traditional Christmas cookies in America (after all, today is the seventh day of Christmas!) are black-eyed susans (or, as other people call them, peanut butter blossoms). This lovely peanut butter cookie is always finished with a Hershey Kiss in the middle. But since Beardy Boyfriend has a hatred of all things nuts, I had to figure out an alternative cookie incorporating Kisses.
I had come home from America with some really cool Pumpkin Spice Kisses, which I was dying to use in baking (they have kind of a white chocolate centre and pumpkin spice coating). And so I thought making these Pumpkin Spice cookies would be perfect for the holidays – so if any of my extended friends or family are reading this, you might be receiving some of these in the mail! It’s an easy one to readjust to showcase any flavoured kisses (there are apparently some lovely cherry filled and candy cane kisses for Christmas.) I really love the idea of cookies which show
Pumpkin Spice Cookies (adapted from Hershey Cookie Trio)
1/2 cup (113g) unsalted butter
1/2 cup (103g) shortening
1 cup (201g) white sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
2 cups (256g) plain flour
About 50 pumpkin spice kisses
Sift in the flour. Pop the dough in the fridge for about an hour to chill. Now, in the picture below, you can see the cookies arranged in balls on a cookie sheet – but for the second batch I put the cookies in my trusted whoopie pie pan and I much preferred the perfectly round shape which resulted (my whoopie pie pan was probably the best investment I ever made – I use it for so many things other than traditional whoopie pies!
Cook at 370F (170C) for about ten minutes (until there’s a strong brown-ish tinge to the cookies.)
Once you remove the cookies from the oven, let them sit for a minute. Unwrap the kisses and put one kiss in the middle of each cookie (trying to insert about halfway into the cookie). Let them sit for about an hour to set. And then enjoy!