Wednesday, October 22, 2014
Espresso Mint Cookies
This is a re-post but it is also the only time of year you can pick up these seasonal kisses. I'm don't have much of a sweet tooth, but I do enjoy these cookies. These kisses start showing up sometime around the end of October/the first of November and usually stick around until about Christmas. I wasn't able to find them last year at my local grocery stores, but I did find them at Walgreen's and Wal-Mart. The great all by themselves, but they really make a great cookie. And the kisses freeze well, too. I usually buy about a dozen bags so I can make a batch a month and they keep just fine.
So start keeping an eye and and try these delicious seasonal cookies.
ESPRESSO MINT COOKIES (makes about 3 1/2 dozen cookies)
1/2 cup unsalted butter, softened
1 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt (or 1/4 tsp table salt)
1 3/4 cup AP flour, lightly spooned into measuring cups and swept
1 Tbsp instant espresso granules (usually found in the coffee aisle next to instant coffee, but I had to go to my local Earthfare store to find it this year.....also available on-line)
1 (8 oz) bag Hershey's Candy Cane Kisses, coarsely chopped (I cut off the tip and then quarter the base)
Preheat oven to 375F. Line a baking sheet with parchment paper or a Silpat.
Cream the butter and sugar. This will take a few minutes.
Beat in the egg and the vanilla.
Combine the dry ingredients and beat into the butter mixture. Fold in the chopped kisses.
Drop by heaping Tbsp (.75 oz/20 gms) onto the lined cookie sheets. Bake for about 10 minutes or until golden brown around the edges but still looking a bit soft in the middle.