Well, here you have it, gang: a whole mess of cookies made with the Lemon Creme Hershey Kisses I got a few weeks ago. They aren't very pretty but they are mighty tasty. I took a recipe from Mark Bittman's "How to Cook Everything" and tweaked it a bit. If I were to make these again, I'd add lemon zest to the batter and I'd put the dough in the fridge for about an hour before baking so that I could roll it into balls instead of the amorphous blobs we have here. But alas, there's only so much one can do with a toddler pulling on your pants saying, "Cookie!Cookie!Cookie!Puppies!YEAH!"
Hopefully the Easter Bunny will like these so much that he'll leave me a little basket, too!
Lemon Sour Crème Cookies
(adapted from Mark Bittman’s Butter Drop Cookies)
2 cups flour
1 teaspoon baking soda
Pinch salt
1 stick unsalted butter, room temp.
¾ cup sugar
1 tsp. lemon extract
1 egg
½ cup sour cream
Lemon Crème Hershey Kisses
Preheat oven to 375. Combine flour, baking soda and salt in bowl. Place butter and sugar in the mixing bowl of an electric mixer and beat on low until blended and creamy. Add the lemon extract and the egg and beat on low until well combined. Add about half the flour mixture, beat for a moment, then add sour cream. Beat for 10 seconds, then add remaining flour to make a soft batter that can be dropped from a spoon.
Drop rounded spoonfuls onto buttered baking sheets and bake for about 10 minutes or until the edges are browned. While the cookies are still hot, insert an unwrapped Kiss onto the top of each cookie.
(adapted from Mark Bittman’s Butter Drop Cookies)
2 cups flour
1 teaspoon baking soda
Pinch salt
1 stick unsalted butter, room temp.
¾ cup sugar
1 tsp. lemon extract
1 egg
½ cup sour cream
Lemon Crème Hershey Kisses
Preheat oven to 375. Combine flour, baking soda and salt in bowl. Place butter and sugar in the mixing bowl of an electric mixer and beat on low until blended and creamy. Add the lemon extract and the egg and beat on low until well combined. Add about half the flour mixture, beat for a moment, then add sour cream. Beat for 10 seconds, then add remaining flour to make a soft batter that can be dropped from a spoon.
Drop rounded spoonfuls onto buttered baking sheets and bake for about 10 minutes or until the edges are browned. While the cookies are still hot, insert an unwrapped Kiss onto the top of each cookie.
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