Listening to
your heart . . .
Your heart represents the source of all your motivations - what you love to do and what you care about most.
"As a face is reflected in water, so the heart reflects the person"
Proverbs 27:19
Recipe courtesy of
Grandma Janice
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| Prep: Put a rack in middle of oven and preheat oven to 350 degrees [375 degrees optional]. Line 2 baking sheets with parchment paper. Unwrap some Hershey's Kisses (one for each cookie). Whisk flour, baking soda, baking powder and salt in a medium-size mixing bowl, on medium-high speed. Set aside. In the bowl of a stand mixer, cream together the butter and peanut butter, 2 minutes until smooth. Add brown sugar and granulated sugar and beat 2-3 minutes, or until lighter in color and smooth. Add eggs and vanilla and beat 1 minute or until all incredients are incorporated and smooth. Turn off the mixer and add the flour mixture. Turn the mixer to the lowest speed and beat just until the flour is incorporated. If the mixture seems too stiff, add 1 tbls milk, mixing just until incorporated. Cover the dough and refrigerate 30 minutes or until firm enough to roll into balls. Gather approximately 1/2 teaspoon of dough, rolling into 3/4 inch balls, and place about 1-1/2 inches apart onto parchment lined baking sheets. This will provide about 20 balls on your baking pan. Press each rolled cookie ball down ever so slightly with your fingers. Cooking: Bake at 350 degrees, 6 minutes then remove from oven. Press a candy kiss in the middle of each cookie, very gently. Place the cookies back into the oven and bake an additional 2 minutes. Remove from oven and cool. Store in an airtight container for up to 3 weeks, or freeze for 3 months. Notes: Any Hershey Kiss candy will work with the recipe. The caramel kisses are delicious. Bake the cookies on the middle rack, one sheet of cookies at a time. Temp: 350° degrees Bake Time: 8 minutes [per batch] Yield: 12 dozen cookies [approximately]  |