Last week, in the midst of the summer scorcher that gripped most of the nation, the most popular place in town was the pool. Kids and adults alike jockeyed for position in its cooling waters, swimming laps, playing Marco Polo, or just chatting while trying to beat the heat. As the thermometer flirted with triple-digit temperatures and we took bets on when the heat wave would break, my friend pointed out that in just a few short months we could possibly be dealing with single-digit temperatures and double-digit snowfall.
That just made me think of cookies.
Not just any cookies, but my family’s favorite recipe, Chocolate Candy Cane Kiss cookies, which I start baking at Thanksgiving and continue baking right through Christmas. They’ve become a holiday staple at my home – when my son sees them come out of the oven he knows it’s the official start of the holiday season. Friends and family have come to expect them and they are perfect for gift giving (and leaving out for Santa on Christmas Eve). I found the original recipe here but substituted Hershey’s Candy Cane Kisses for the pastel cream mint kisses. The dough in this recipe also freezes up nicely so you can make it ahead of time and pull it out when you need it.
Ingredients:1 ¼ cups all-purpose flour ½ teaspoon baking soda 2/3 cup packed brown sugar 6 tablespoons butter 1 tablespoon water 1 cup semisweet chocolate pieces 1 egg, lightly beaten Hershey’s Candy Cane Kisses 1. In a small bowl, mix together flour and baking soda; set aside. In a medium saucepan or double boiler, combine brown sugar, butter, and water. Cook and stir over low heat until butter is melted. Add chocolate; cook and stir until chocolate is melted. Pour mixture into a large bowl; cool for 10 minutes. 2. Using a wooden spoon, stir the egg into the chocolate mixture. Stir in the flour mixture until combined. Cover and chill for 1 to 2 hours or until the dough is easy to handle. 3. Preheat oven to 350 degrees. Shape dough into 1 inch balls. Place balls 2 inches apart on an ungreased cookie sheet. 4. Bake for 10 minutes. Remove and gently press a Kiss into center of each cookie. Transfer to wire rack and cool until melting mints are firm (I put them in the refrigerator for about an hour to firm up the Kisses). Makes about 48 cookies. 5. Store at room temperature in an airtight container separated by layers of waxed paper for up to three days (if they last that long) or freeze for up to 3 months.
Photos courtesy of Google Images and mommeetsblog.com