SPECIAL DARK Blossoms
Here’s another way to enjoy HERSHEY’S classic blossom cookies – one that will win the hearts of the dark chocolate lovers in your life. Great things happen when HERSHEY’S SPECIAL DARK Cocoa joins forces with HERSHEY’S KISSES SPECIAL DARK Mildly Sweet Chocolates.
Ingredients
- 48 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates
- 1 cup butter or margarine (2 sticks) , softened
- 1-1/3 cups granulated sugar
- 2 egg yolks
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup HERSHEY'S SPECIAL DARK Cocoa
- 1/2 teaspoon salt
- 1/2 cup white decorator's sugar or granulated sugar for rolling
Directions
- 1. Remove wrappers from chocolates; set aside.
- 2. Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
- 3. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1-1/4 inch) balls; roll in decorator's sugar or granulated sugar. Place on prepared cookie sheet.
- 4. Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased sheet to wire rack. Cool completely. Makes 48 cookies.
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