Snow Kisses
Sweet, melt-in-your-mouth and slightly nutty, these snow kisses are the perfect addition to your holiday dessert table this year! These cookies are very similar to a Mexican wedding cookie, but with a little chocolate surprise inside, making these super fun to share with friends and family this holiday season.
Ingredients
- 1 cup unsalted butter, softened to room temperature** 2 sticks
- 1/2 cup white granulated sugar
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or nut of choice
- 24 Hershey Kisses, unwrapped
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 °F and line two large cookie sheets with parchment paper or silicone baking mats.
- Using either a stand mixer fitted with a paddle attachment or handheld beaters, cream together the butter and white sugar for 2 minutes until fluffy and light in color. Add in the salt and vanilla extract and beat to combine.
- With your mixer on low speed, slowly add in the flour and mix until just combined. You will probably need to finish pressing the dough together with a spatula because the dough will be crumbly. Fold in the chopped pecans by hand.
- Using a cookie scoop or tablespoon measure, scoop heaping tablespoons of dough one at a time. Press each dough ball into a small circle and place one Hershey kiss into the center of the circle. Gently press the dough around the Hershey kiss so that the chocolate is completely covered. Roll the dough into a neat ball and place on your prepared cookie sheet. Repeat these steps with the rest of the cookie dough.
- Bake the cookies for 12-15 minutes or until the bottoms of the cookies are VERY lightly brown. They should hardly have any color at all and shouldn't spread.
- Allow the cookies to cool on a wire rack for 10-15 minutes before rolling each cookie in powdered sugar. Serve immediately or store in cookie tins until ready to serve.
Notes
*Store leftover cookies in airtight containers or cookie tins for up to 5 days. I've never tried freezing these cookies, so I cannot vouch for that result.
**If you only have salted butter, just reduce the salt in the recipe to 1/8 tsp