RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cocoa Kiss Cookies, Eleanor Kean's - dairy, pareve
"Two of the cookbooks in [Eleanor Kean's] collection are partly her own creations, fund-raisers she edited and typed for United Hebrew Congregation's temple sisterhood, in which she is quite active... "Her family's favorite chocolate choice lately has been the cocoa kiss cookie she shares the recipe for today. She first made the cookies for her grandson's bar mitzvah two years ago. 'They got rave reviews.'" Sarah Casey Newman "Holiday Baker Makes Treats by the Trayful" Karen Selwyn * * * * * * Eleanor Kean's Cocoa Kiss Cookies 1 cup (2 sticks) butter or margarine, softened 2/8 cup granulated sugar 1 teaspoon vanilla 1 2/8 cups all-purpose flour 1/4 cup cocoa powder 1 cup coarsely ground pecans or other nuts 1 (9-ounce) package milk-chocolate kisses, unwrapped Confectioners' sugar (optional) Cream butter. Gradually add sugar, beating until light and fluffy. Add vanilla; mix well. Add flour and cocoa, mixing well. Stir in nuts. Chill dough at least 2 hours, or until firm. Wrap 1 tablespoon of dough around each chocolate kiss; roll in your hand to form a ball. Place on ungreased cookie sheet. Bake in a preheated 375-degree oven about 12 minutes. Let cool slightly on cookie sheet; remove to wire rack to let cool completely. If desired, dip tops in confectioners' sugar when slightly cool. Can be frozen. Yield: About 4 dozen cookies. Source: "Holiday Baker Makes Treats by the Trayful" Sarah Casey Newman ST. LOUIS POST DISPATCH (on-line edition), 12/18/89
