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Hershey's Holiday Cookies

RecipesThe Hershey Co.

Planning a cookie exchange, holiday party or gift swap? Any gathering is sweeter with cookies. Hershey®’s and Betty Crocker® are sharing some classic and easy recipes that are sure to sweeten any occasion.

Peanut Butter Blossom Cookies

Ingredients:
 
•    36 Hershey®’s Kisses® Brand Milk Chocolates
•    2 tablespoons vegetable oil
•    1 pouch Betty Crocker® Peanut Butter Cookie Mix
•    1 tablespoon water
•    1 egg
•    Granulated sugar

Directions:

1.    Heat oven to 375°F. Remove wrappers from chocolates.
2.    Stir cookie mix, oil, water and egg in a medium bowl until soft dough forms.
3.    Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4.    Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.

Chocolate Snowballs

Ingredients:
 
•    1 pouch Betty Crocker® Sugar Cookie Mix
•    1/2 cup butter or margarine, melted
•    1 egg
•    1/4 cup Gold Medal® all-purpose flour
•    1/4 cup Hershey®’s Cocoa
•    1/2 cup finely chopped almonds
•    1 teaspoon almond extract
•    60 Hershey®’s Kisses® Brand Milk Chocolates, unwrapped
•    3/4 cup powdered sugar
 

Directions:
1.    Heat oven to 375°F. In a large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2.    Shape dough into 60 3/4-inch balls; wrap each around a milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3.    Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4.    Roll cookies in powdered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered. About 5 dozen cookies.

Holiday Cutout Cookies

Ingredients:
 
•    1 pouch Betty Crocker® Sugar Cookie Mix
•    1/3 cup butter or margarine, melted
•    1 egg
•    2 tablespoons Gold Medal® all-purpose flour
•    1 1/4 cups Betty Crocker® Whipped fluffy white     frosting
•    Betty Crocker® decorating icing (assorted colors)
•    Betty Crocker® decorating gels (assorted colors)
•    Betty Crocker® green and yellow decorating sugars

 

Directions:
1.    Heat oven to 375°F. In a medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.
2.    Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely.
3.    Spread frosting on cooled cookies. Decorate as desired with remaining ingredients. About 2 dozen cookies.

Double Chocolate Chocolate Chip Cookies

Ingredients:
 
•    2 1/4 cups Gold Medal® all-purpose flour
•    1/3 cup Hershey®’s Cocoa
•    1 teaspoon baking soda
•    1/2 teaspoon salt
•    1 cup (2 sticks) butter or margarine, softened
•    3/4 cup granulated sugar
•    3/4 cup packed light brown sugar
•    1 teaspoon vanilla extract
•    2 eggs
•    2 cups (12 oz. pkg.) Hershey®’s Special Dark® Chocolate Chips or Hershey®’s Semi-Sweet Chocolate Chips
•    1 cup chopped nuts (optional)
 

Directions:
1.    Heat oven to 375°F.
2.    Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3.    Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5 dozen cookies.

For additional recipes, personalized advice and baking tips, please visit www.FavoriteCookies.com.

Copyright © 2014, The Baltimore Sun
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