| 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 |
tb |
Milk |
| 2 |
ts |
Vanilla extract |
| 1 1/2 |
c |
All purpose flour |
| 1/4 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
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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