Christmas Kiss Cookies

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 1 1/3 cup All-purpose flour
  • 1/3 cup Brown sugar
  • 1 cup Christmas sprinkles, Assorted
  • 1/3 cup Granulated sugar, White
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Milk

• Other

  • 25 30 mini hershey's kisses

Found on cookwithmanali.com

Description

Ingredients

• ½ cup unsalted butter
• ⅓ cup brown sugar
• ⅓ cup white granulated sugar
• 1 teaspoon vanilla extract
• 1 egg yolk, large
• 1⅓ cup all purpose flour
• 2 tablespoons milk
• pinch of salt
• 1 cup assorted christmas sprinkles
• 25-30 Mini Hersheys Kisses

Directions

• Using paddle attachment of your stand mixer or using your hand mixer, beat butter and both the sugars till well combined.
• Add egg yolk, vanilla extract and milk and mix till combined.
• Add flour and salt and and mix to form a dough.
• Once the dough comes together, wrap it with a cling and chill in the refrigerator for 30 minutes.
• Meanwhile preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper and set aside.
• Once the dough has chilled take it out and roll the dough into 1 inch balls, you will get around 25-30 balls from this dough.
• Roll each ball into the sprinkles till its well covered with sprinkles from all sides.
• Form a indentation in the center of each cookie with your thumb.
• Place the cookies 2 inch apart on the prepared baking tray.
• Bake the cookies at 350 F degrees for 8-10 minutes, I baked mine for 10 minutes.
• Remove from over and with your thumb make an indentation again in the center. Place hershey kisses in the center immediately.
• Let cool on the baking sheet for 3-4 minutes before transferring onto a wire rack to cool completely.

Nutrition