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. Depending on the size you roll the dough, makes about 30-36 cookies. 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). 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.
How do you beat the heat? Keep in mind that younger children have greater needs in the summer sun. Check out my post Helping Baby Beat the Summer Heat at FamilyCorner.com!
Photos courtesy of Google Images and mommeetsblog.com
5 thoughts on “Christmas (Cookies) in July”
Where did you find the candy cane kisses?
They are a seasonal item, usually come out in November and I buy them at Target.
Damn those seasonal items!! I guess I will have yo hold out for another few months… ;(
If you have the willpower, stock up in November! I bags of these things but they’re all gone by January. . .
Will power? What is this that you speak of? I am on a all-juice detox diet and I almost licked my phone because I saw a picture of a burrito on it. I would devour the entire stock before I left the store in my current state! LOL