When I saw this recipe in my Facebook group i decided to make them But i forgot it .
As Christmas was round the corner this recipe clicked in my mind and sure enough I made these cookies.
From my last holiday trip I had bought Hershey’s kisses chocolate .So for Christmas baking and for my daughter’s birthday I made these cookies with Hershey’s kisses.
Kids loved it .My husband said for the first time is it really homemade ?I was glad about it.
Thanks to Padma Anagol for such a nice recipe .
If you want to make one of the best cookies ever, then you have come to the right instructable! These cookies are truly a classic in the art of cookie making. I hope you enjoy.
Have a chocolate kiss with these delicious Thumbprint Cookies –
1/2 cup unsalted butter, softened
1/2 cup confectioners’ sugar (Icing sugar)(I used regular sugar)
1 tsp vanilla
1 1/4 cups flour (maida)
Hershey’s kisses chocolate
- Preheat oven to 180°C/350°F. Line a baking sheet with parchment paper.
- If you are not using parchment, you do not need to grease the baking sheet.
- Using a handheld or mixer, beat together the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes.
- Beat in the flour, beginning on low speed and increasing to medium-high.
- Using heaping teaspoons, roll the dough into balls, and place 1-inch apart on a baking sheet.
- Bake for 10 minutes, remove from oven, and make an indentation (I used the back of a melon baller to make the indentations) into the middle of each cookie.
- Return to oven, and bake until light brown on the edges, 7 to 9 minutes more.
- Immediately upon removing the cookies from the oven, press a Hershey’s chocolate kiss gently into the indentation of each cookie.
- Remove to a wire rack to cool.
- For those who don’t have the Hershey’s kisses but still want to bake these cookies, proceed with the complete process and once completely cooled fill them with Nutella or chocolate.
- If you want to fill with jam, the cookies need to be filled before they go into the oven.
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