CHOCOLATE THUMBPRINTS We’ve put a Hershey’s Kiss in the center


of each cookie, but feel free to add your favorite treat!


PREP TIME 20 MIN. – COOK TIME 12 MIN. READY IN 32 MIN. – SERVINGS 36 COOKIES


1 (17.5) oz pkg sugar cookie mix ½ cup (1 stick) unsalted butter, softened


1 large egg 36 Hershey’s Kisses


56


STEP 1 Preheat oven to 375°F (or 350°F, if using a dark or nonstick cookie sheet). In a medium bowl, stir cookie mix, softened butter, and egg together, until a soft dough forms. STEP 2 Drop dough, by rounded teaspoons, 2 inches apart on an ungreased cookie sheet. To create a “thumbprint,” press down with your thumb in the center of each cookie before baking. STEP 3 Bake for 7–9 min. or until edges are a light golden brown. Let cool 1 min. before removing from cookie sheet, then transfer to a wire rack to cool. STEP 4 When cookies have cooled completely, unwrap a Hershey’s Kiss, and place one in the center of each cookie, in the thumbprint you created in step 2. STEP 5 Return cookies to the oven for 2–3 min. (just enough to melt the chocolate slightly). Remove from oven, let chocolate cool and set, then store in an airtight container.


Per serving: 104 calories, 5g fat, 3g saturated fat, 15mg cholesterol, 71mg sodium, 14g carbohydrate, 0g fiber, 9g sugar, 1g protein


WHITE CHOCOLATE


HAZELNUT SHORTBREAD These crisp cookies get an extra special touch with a white chocolate glaze.


PREP TIME 25 MIN. – COOK TIME 15 MIN. + WAIT TIME 30 MIN READY IN 1 HOUR 10 MIN. – SERVINGS 20 COOKIES


1 cup hazelnuts 1 cup flour ½ cup confectioners sugar 1 tsp vanilla extract 2 tsp ground cinnamon


1 tsp ground cardamom 1 stick (½ cup) unsalted butter, softened 1 cup white chocolate chips


STEP 1 Blend half the hazelnuts in a food processor until finely ground. Do not blend longer than 30 seconds, or the oil will separate from the nuts. Pour the flour in a bowl and make a well in the center. In the well, place the ground hazelnuts, confectioners sugar, vanilla extract, 1 tsp cinnamon, cardamom, and butter. STEP 2 Knead mixture with your hands until it forms a cohesive dough. Wrap the dough in plastic wrap, press into a flat disk, then refrigerate for 30 min. to set. While dough sets, coarsely chop the remaining hazelnuts, and preheat the oven to 350°F. STEP 3 When dough is ready, dust your work surface and rolling pin with flour, and roll the dough into a ¼-inch thick layer, working quickly so the dough does not soften. With a square cookie-cutter or a paring knife, cut 20 pieces out of the dough and place on a parchment-lined baking sheet. Sprinkle with chopped hazelnuts, then bake for 13–15 min. or until golden brown. Remove cookies from the oven, and transfer to a wire rack to cool for 15 min. STEP 4 Shortly before cookies are cooled, melt the white chocolate chips. In a shallow bowl, microwave on medium heat at 15-second intervals, checking and stirring between intervals. Remove melted chocolate from microwave, and use a fork to drizzle over the cookies. Let chocolate cool and harden before serving.


Per serving: 165 calories, 12g fat, 5g saturated fat, 14mg cholesterol, 9mg sodium, 14g carbohydrate, 1g fiber, 8g sugar, 2g protein


DECEMBER 2016 67


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