"Laughter is the
brush that
sweeps away
the cobwebs of
the heart"
Recipe inspired by
Nancy Parshall
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| Prep: Put a rack in middle of oven and preheat oven to 350 degrees [375 degrees optional]. In a bowl, beat together butter and sugar until light and fluffy. Add the cream and vanilla and beat until mixed. Add the flour and beat until mixed. Wrap the dough in plastic and refrigerate for at least one hour. Line baking sheets with parchment paper. Break off pieces of the dough and roll into 1 inch balls. Roll the balls in the reserved sugar and place the cookies 2 inches apart on the baking sheet. Unwrap some Hershey's Kisses (one for each cookie). Press cookie dough balls down slightly with your fingers and place chocolate kisses in the center of each cookie, pressing down slightly. Cooking: Bake the cookies for 8 to 10 minutes or until the edges just begin to brown. Remove from oven and cool. Store in an airtight container for up to 3 weeks, or freeze for 3 months. Note: These smaller than usual cookies are exquisite and almost jewel-like. You can pop one into your mouth without even taking a bite out of it. Yum . . . Temp: 350-375° degrees Bake Time: 8-9 minutes [per batch] Yield: 4 dozen cookies [approximately]  |