The Christmas Baking Bonanza continues!
This recipe comes from my friend LB (slightly adapted by me), with whom I attended culinary school. The top of the page the recipe is printed on reads "Grandma's Recipes" so I assume this came from LB's grandmother. Thank you LB!
This is a bit of a different cookie dough, being made with oil as opposed to butter. When you get to the end of dough-making stage, you'll look at the result and be skeptical that this is going to turn out well. And then you will be directed to chill the dough for no fewer than two hours. And if you follow this sage advice, you'll be rewarded and your dough will be firm enough to scoop with a cookie scoop or shape into balls with your hands. I used my #70 scoop for these and I got 53 cookies.
For the centres, I got some candy cane flavoured Hershey's Kisses, which are quite wonderful, and look really pretty, too.
Hugs & Kisses Cookies
4 oz unsweetend chocolate, cut up (um...I didn't follow this directive; I used Chipits; it was fine)
3 eggs, beaten
1 1/2 cups sugar
1/2 cup vegetable oil
2 tsp baking powder
2 cups all purpose flour
1 package Hershey's Kisses
Melt the chocolate over a bain marie and let it cool. In a large bowl, combine eggs, sugar, melted chocolate, oil, baking powder, and vanilla. Gradually add flour until just combined. Cover and chill for 2 hours. Shape into balls. Bake at 350F for 12 - 15 minutes. While still hot, make an indentation with the back of a small measuring spoon. When warm, add the Hershey's Kisses.
Because they're made with oil, they have a less rich flavour than a butter cookie and are chewy. But that's all good, especially when they're topped with something like a minty Hershey's Kiss.