Christmas cookie swap: Chocolate Bites with Candy Cane Kisses
A group of New York bloggers came up with some great ideas for a Christmas cookie swap.
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Three Many Cooks
Veteran cookbook author, Pam Anderson, and daughters, Maggy and Sharon, believe that just about anything worth being part of happens in the kitchen. Each week they share their thoughts about recipes, cooking, eating, and anything that comes with it (which in their world, is just about everything). There are three cooks in their kitchen. Sometimes that’s too many, but usually it’s just right.
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Chocolate Bites with Candy Cane Kisses
Makes 3 dozen
2 cups all-purpose flour
2/3 cup Hershey’s Special Dark or Scharffen Berger unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
36 Hershey’s Candy Cane Kisses, unwrapped and frozen a few hours or overnight
Mix flour, cocoa, baking soda, and salt in a medium bowl; set aside. Beat butter and sugar until light and fluffy. Beat in eggs, vanilla, and then dry ingredients to form a smooth dough.
Divide dough into 36 portions (refrigerating a few minutes if too soft to work with). Working one at a time, roll a portion of dough around a Kiss until completely covered. Repeat with remaining dough and Kisses. Freeze for at least 30 minutes. (Can be covered and frozen a week or more.)
When ready to bake, adjust oven rack to lower-middle position and heat oven to 350 degrees F.
Line 36 mini-muffin cups with paper liners, filling each with a frozen cookie dough ball. Bake until cookie bites are just set, about 12 minutes. Let cool completely in pans on a wire rack. (Can be stored in an airtight container up to 5 days or frozen for a month or more). Serve, dusting with confectioner’s sugar.
Maggy Keet blogs at Three Many Cooks.
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