Double Kisses

By Treebs

Sweet Miniatures

These cookies aim to surprise. A delicious, simple chocolate-peanut butter shortbread wraps around a chocolate candy.

Ingredients

• 1 1/2 cups (210 grams) unsifted all-purpose flour
• 1/4 cup (25 grams) unsifted cocoa powder
• 4 oz (1 stick) unsalted butter, room temperature
• 1/4 cup creamy peanut butter
• 2/3 cup (130 grams) granulated sugar
• 2 tbsp (1 lg) egg white
• 42 milk chocolate candy kisses, foil removed

Preparation

Step 1

Adjust rack to lower third of oven and preheat oven to 350 degree F. Line a large cool baking sheet with parchment paper. In a small bowl, blend the flour and cocoa powder briefly with a wire whisk; set aside.

In the large bowl of an electric mixer on med-low speed, cream the butter until smooth, about 1 minute. Increase speed to medium, add the peanut butter, then the sugar, and mix until well combined and slightly fluffy. Lower speed, add the egg white, then the flour mixture in two additions scraping down the sides of the bowl, and combine ingredients thoroughly.

Using 2 level tsp of dough, form a flat disk in the palm of your hand. Center a candy kiss on dough and bring the dough up to cover completely, keeping the kiss upright. Pinch dough on top to resemble kiss shape.

Space cookies an inch apart on baking sheet. Bake for 8-10 minutes, or until the cookies are no longer shiny and the bottoms are brown. Don't overbake. Place baking sheet on a wire rack to cool.

Lift cookies from parchment when completely cool. The cookies' structure remains fragile only while warm. To make individual kisses, center each cookie on a 5" square of aluminum foil, bring up edges, and twist then to enclose cookie completely. If desired, before twisting the foil, insert a name or personal message on a narrow paper strip. Store in an airtight metal container at room temperature up to 10 days.