Friday, December 22, 2006

Just Desserts

As promised!! Two family favorites, which take lots of time but are enjoyed by all!

(named by the kids)
  • 1 cup butter, softened
  • 1/2 cup confectioner's sugar
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 cup finely chopped nuts
  • 1 bag Hershey's kisses, unwrapped
  • additional confectioner's sugar for rolling.
Beat butter, sugar and vanilla in a large mixing bowl on medium speed until light and fluffy. At low speed, slowly add in flour and nuts until well combined. Dough will be soft but not sticky.

Shape with (clean) hands into balls around the kisses. Completely cover the kiss and compact dough so that it forms a smooth ball. Bake at 375 for about 12 minutes. Cookies should be set, but not browned.

Cool slightly on pan until you can pick them up in your fingers. Roll in powered sugar. Set to cool on cooling racks. When completely cool, you can roll them again.

Yield: about 40 cookies, give or take for sampling and hungry elves!

  • 1/2 pound butter
  • 1 pound peanut butter
  • 1 1/2 pounds confectioner's sugar
  • 1 large brick (2-4 pounds) dipping chocolate
(NOTE: These weights are in pounds, not cups. You will need a kitchen scale.)

Mix butter, peanut butter and confectioner's sugar well. Roll into 1" balls. Place on waxed paper lined cookie sheets and set in fridge to harden. (Takes about an hour.)

Melt dipping chocolate in a double boiler or you can melt small quantities in a micro-wave safe bowl. Use candy-dipping sticks or toothpicks to spear the peanut butter balls. Leave a section of the ball uncovered by chocolate to make the "buckeye". Allow extra chocolate to drain. Set on wax-paper lined sheets to harden. (May need to put in fridge if kitchen is overly warm from baking cookies.)

Keeps best when stored in fridge or in a cool place.

Yield: unknown. I've never gotten an accurate count because of "quality control checkers" in my kitchen!

Enjoy! They are not fat-free or calorie-free -- but they ARE good!

From our home to yours-


QuakerPastor said...

I wonder if there's any way to make said confection scarlet and gray. My best buddy from school is headed to Arizona for THE GAME with her two OSU student children. I am definitely jealous!
Peace, QP

Leah said...

And even a picture--thanks!

Sarah said...

I LOVE BUCKEYES! My grandma (from Canton) used to make them every Christmas and they were everyone's favorite! Mmmmmmm...peanut butter.

Tricia said...

My mom made a cookie very similar to your chocolate sugar bombs, except no chocolate kiss in the middle, and almond instead of vanilla extract. We call them "butterballs." When flattened, they're called "Mexican wedding cookies" (and the cookbook had other variations, maybe even the wrapped-around-a-kiss variety!). I believe they're from a BH&G cookbook from the 50s or 60s. My MIL makes an identical looking cookie, only she calls them sand tarts, and uses vanilla extract instead of almond, and it's SO different. Every time we're with them over the holidays, I look at her cookies, think "ahh, butterball, it's Christmastime", take a bite, and realize "Ack! Fooled again!" Luckily, my husband is content to eat 'my' version, so that's what I bake! :^)

As far as buckeyes, I never knew of them growing up in the southwest. But this weekend, I bought some from my "cookie [and egg] lady" at our local farmer's market, so my children would not be similarly deprived! Buckeyes - if ya' can't beat, eat 'em! That's what we say around here. :^)