Category: Dessert

Prep Time: 20 min
Inactive Prep Time: 1 hr
Cook Time: 10 min
Serves: 3 1/2 to 4 1/2 dozen

Ingredients

1 cup (2 sticks) butter, at room temperature
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon pure almond extract
1 3/4 cups all-purpose flour
3/4 cup finely chopped pecans
1 (9-ounce) package chocolate candy kisses (recommended: Hershey’s Kisses)
1 1/2 cups confectioners’ sugar

In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour.

Preheat the oven to 375 degrees F.

Unwrap the candy kisses. Press a scant tablespoon of dough around each kiss, covering it completely; shape into balls.

Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioners’ sugar.

–From the Food Network

Prep Time: 20 min
Inactive Prep Time: 1 hr
Cook Time: 1 hr
Serves: 3 1/2 dozen

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1/2 cup chopped toasted pecans
1/2 cup finely crushed potato chips
2 cups all-purpose flour, sifted
Chocolate Sauce, for dipping, optional, recipe follows

Preheat the oven to 350 degrees F.

In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the toasted pecans and potato chips and stir well. Add the flour and stir to combine.

Place the remaining 1/2 cup sugar in a shallow bowl.

Form the mixture into small balls, about 1 tablespoon each, and place on an ungreased baking sheet.

Dip the bottom of a heavy flat-bottomed glass in the remaining 1/2 cup sugar and flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie. Bake the cookies until light golden brown, 14 to 16 minutes.

Using a spatula, transfer the cookies to a wire rack to cool. (The cookies will keep in an airtight container at room temperature for up to 3 days.) When cookies have cooled, dip 1 half of each cookie in the chocolate sauce, if desired. Let harden on a wire rack.

Chocolate Sauce:
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 teaspoon pure vanilla extract

Place the chocolate in a medium heat-proof bowl.

Bring the cream to a bare simmer over low heat. Pour the cream over the chocolate and let sit for 2 to 3 minutes. Whisk the chocolate mixture until smooth and thick. Add the vanilla and whisk to blend.

Use warm for dipping edges of cookies, reheating gently over barely simmering water as necessary.

–From the Food Network

Prep Time: 10 min
Inactive Prep Time: 3 min
Cook Time: 10 min
Serves: 3 dozen

Ingredients

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

–From the Food Network