ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Wednesday, December 17, 2008

VGP #17 Chocolate-Filled Snowballs

This recipe was kind of an experiment in that it's made with store-bought dough. My Woman's Day Holiday Cookie issue had a "1 Dough, 20 Ways" piece, in which you start with store-bought sugar cookie dough and doctor it up to make 20 different cookies, including Pistachio Swirls, Chocolate-Sesame-Orange Thins, Pineapple-Pecan-Coconut Drops, Toffee Stripes and these Chocolate-Filled Snowballs. So I bought the dough to give it a try, and while there's nothing bad to say about an almond cinnamon cookie with a dark chocolate Hershey's kiss in the middle (!!!), I still think it would have been better with dough from scratch. After I'd made the cookies, and looked closer at the magazine to type up the recipe, I see that they thought of that, too, and included a sugar cookie dough recipe in case you want to make your own.

Either way, it's an oh-so-pleasant...
SURPRISE!
3/4 cup finely ground almonds
2 T all purpose flour (omit if using Basic Sugar Cookie Dough from scratch)
1/4 tsp cinnamon
1/2 pkg (18 oz.) refrigerated sugar cookie dough (or half of Basic Sugar Cookie Dough, recipe below)
16 to 18 chocolate kisses (I used dark chocolate; hugs would probably be good too)
Confectioners' sugar for dusting

1. Heat oven to 350. In medium bowl combine almonds, four, cinnamon and cookie dough. I gave up using a wooden spoon and just kneaded it all together with my hands.

2. Form dough into about 16 to 18 balls. Push one chocolate kiss into center of each ball, pressing dough around kiss to keep ball shape. Place 2 inches apart on ungreased baking sheets.

3. Bake 12 to 15 minutes or until golden brown. Transfer to wire racks. While still warm, dust generously with powdered sugar. Cool completely. Store in airtight container up to 1 week or freeze up to 6 months.

Basic Sugar Cookie Dough Recipe:

3/4 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup granulated sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all-purpose flour

1. Cream butter 1 minute until pale and fluffy. Add sugars and beat well.

2. Add egg and vanilla; beat until smooth. Add flour; beat until incorporated. Form dough into a ball.

1 comment:

Geary said...

Wow! Your pictures are WONDERFUL!

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