1 ½ cups (375 ml) all-purpose flour
¾ cup (175)ml) butter or margarine,
chilled and cut into 1” pieces
¼ cup (50 ml) sugar
3 tablespoons (50 ml) sour cream
1 teaspoon (5 ml) vanilla
24 chocolate kisses
Heat oven to 350* / 180*. Grease two 12-cup mini muffin pans, set aside. In large mixing bowl, combine flour, butter and sugar. Beat with electric mixer at medium speed until mixture resembles coarse crumbs. Add sour cream and vanilla. Beat at low speed until soft dough forms.
Shape dough into 1” (2.5cm) ball. Place 1 ball in each prepared muffin cup. Bake for 20-25 minutes, or until edges are golden brown. Immediately press kiss into center of each cookie. Let cool 1 minute before removing from pans. Cool completely before storing.
Note from Cathy: This cookie is very easy to make but be patient. The soft dough will form, it just takes a couple of minutes. Although it calls for mini muffin tins, you could easily use a cookie sheet as the balls do not spread or change shape until you press the kiss into the top. Also, make sure you press the kiss on so it is flat or it will slide off as the bottom melts .
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