One of my goals this year is to become a baking rock star and finally free myself from the ready made pastry and dough I frequently have stored in my refrigerator. My baking handicap is so notorious that when my son Sawyer asked me to bake him cookies last week, he asked if we had any cookie dough….his innocent question spurred something inside me and I jumped at the challenge to whip up home made cookies, from scratch, not the tub. Once he realized I was mixing flour and eggs, and not simply spooning the ready made dough, he became concerned, almost confused at my actions. You could say he was mildly frightened at what would become of the cookies he so longed for.
With the dough ready, the oven warming, we slowly labored away at wrapping each tiny chocolate in dough for what would most obviously be my moment of shining glory as a baking rock star. As we slid the tray into the oven, readied the cooling racks and poured our milk, the cookies slowly took shape. Or rather lost shape, because that is what dough does when it is baked: it spreads, it drops, it levels out…it does not cook to a perfect round shape (a point you would think I understood, but in moment of eagerness, I clearly forgot). As the minutes ticked away, so too did my dreams of being a baking rock star in the eyes of my son. With a heavy heart I pulled them from the oven, slid them on to the cooling rack and looked on at what could only be described as best intention cookies.
These are not the cookies that people post pictures of, blog about or that are featured across glossy pages of your favorite magazine. These are home spun kitchen morsels made with love but little baking talent kind of cookies, and every mouthful offered up a divine sweetness that could only be made when a mother cooks with her son.
Fancy serving unattractive cookies to your family?
- 2 3/4 Cups All-Purpose White Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 Cup Unsalted Butter (Room Temperature)
- 1 1/2 Cups White Granulated Sugar
- 1 Egg
- 3 Dozen Hershey's Kisses
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, create a dry bowl mixture by stirring together flour, baking soda, and baking powder.
- In a large bowl, cream together the butter and sugar until smooth, and then beat in the egg. Gradually blend in the dry ingredients, and then roll rounded teaspoonfuls of dough into balls.
- Slice the balls in half, inserting the Kiss into each half before wrapping the Kiss into the other half to create a 1 inch dough 'button'.
- Place each dough 'button' on a greased cookie sheet, spacing them equally apart.
- Bake 8 to 10 minutes or until golden before removing from the oven. Allow them to stand on your cookie sheet for 2 minutes before moving them to a wire rack to cool.
Recipe by Coryanne Ettiene | Housewife Bliss | 2012
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