Made by Ruth Gough
These taste as good as they look!
36 Hershey Kisses Brand Mint Truffles
2/3 cup butter softened
1 1/4 cup granulated sugar
1 T water
1 t vanilla
2 eggs
1 1/2 cup flour
1/2 cup dutch process cocoa
1/2 t salt
1/4 t baking soda
powdered sugar
Preheat oven to 350 degrees. Line 36 small muffin cups with mini muffin liners. Remove wrappers from chocolates. Cream butter, sugar, water, and vanilla. Add eggs and beat until combined.
In a separate bowl, whisk together flour, cocoa, salt, and baking soda. Gradually add to creamed mixture, beating on low just until combined. Shape dough into one inch balls and place in prepared uffin tins.
Bake 11-13 minuted until cookie surface is set. Cookies will appear soft and moist. Do not over bake. Cool about 5 minutes on wire rack. Press kisses into the surface of each cookie cup. Cool completely on a wire rack. Sprinkle each cookie with powdered sugar. Yield- 3 dozen cookies.
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