| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
1 1/2 sticks butter or |
|
|
margerine softened |
| 1 |
c |
Light brown sugar, packed |
| 2 |
|
Eggs |
| 2 |
T |
Milk |
| 2 |
t |
Vanilla extract |
| 1 1/2 |
c |
All purpose flour |
| 1/4 |
t |
Baking soda |
| 1 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 1 3/4 |
c |
10 oz pkg Hershey's |
|
|
Chocolate Mini-Kisses |
| 1 |
c |
Chopped nuts, optional…I |
|
|
don't use |
INSTRUCTIONS
Preheat oven to 350 degrees. Lightly grease a jelly roll baking pan.
In larger mixer bowl, cream butter and brown sugar until light and
fluffy. Add eggs, milk, and vanilla. Beat well. Stir together flour,
baking powder, baking soda, and salt. Gradually add to butter mixture,
beating by hand until well blended. Stir in mini-kisses. Spread batter
evenly in prepared pan. Sprinkle with nuts, if desired, and press
gently into batter. Bake for 15-20 minutes, or until top is golden.
The cookie will feel soft to the touch.DO NOT OVERBAKE. Cool
completely in pan on a wire rack. When cool, cut into bars or squares
of desired size. This was really easy. It will seem like you don't
have enough batter to cover the pan, but these cookies rise and fill
any gaps. I baked them for about 25 minutes---which was too long, and
I had to trim all four sides! Posted to EAT-L Digest 25 Jan 97 by
"Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Jan 26, 1997.
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