For many years, I have taken heat from my brother-in-law, John, who rides me for only making cookies with chocolate in them. He is mostly right. To me, if you’re going to eat a cookie, why wouldn’t it have chocolate in it??? I mean, REALLY! One year he came to our house for Christmas and I put a plate of cookies out to share. He bit into what he thought was a Snowball (a.k.a. a Mexican Wedding cookie…meaning a shortbread ball which is rolled in confection’s sugar while slightly warm.) What he got instead of the plain ol’ cookie was what I grew up with…a “Secret Kiss Cookie!” He nearly spit the cookie out thinking that the Hershey’s Kiss had no place in that cookie.
Jump ahead about 25 years….he is visiting tonight. Guess what I made? I made a slightly altered version of what I grew up with…the Kiss Cookie with no chocolate Kiss. B-O-R-I-N-G! Actually, truth be told, it isn’t THAT bad. But I have to confess…although I didn’t have any Hershey’s Kisses in the house to put into the cookies…I did sneak some Nestle’s chocolate chips in a few and put them in the pantry to share with my chocolate loving friends. Shhhhhhh …don’t tell. (sooooo yummmy…try it both ways and see which you prefer.)
2 cups flour
1 cup pecans, chopped finely (cornmeal texture)
1/2 tsp sea salt
1 cup butter, softened
1/2 cup sugar
2 tsp vanilla
confectioner’s sugar to roll cookies in
Preheat oven to 350 degrees.
Combine the flour, nuts and salt. Set aside.
Now cream together the butter and the sugar. Add the vanilla. Scrape down the sides and mix again. Slowly add the flour and nut mixture and mix until combined.
Roll into 1 1/2 inch balls and place on a parchment lined baking sheet. They don’t spread too much so don’t worry too much about overcrowding. (PSSSSSST…***this is the part where you stick either a Hershey’s kiss or a few chocolate chips inside the dough***)
Bake for 10-13 minutes until they are set, but not golden. Mine took 13 minutes. Let cool on pan almost completely. When almost to room temperature, roll the cookies gently in confectioners sugar. I use a spoon or plastic spatula to be sure they are covered. Lift carefully onto a serving tray.
What do I love about this recipe? The second I bite into this, I’m brought back to my youth and to my childhood HOME. These are almost the same the cookies my Mom made every year (as did her Mom.) These also freeze very well. Feel free to double the batch and to freeze half!
What don’t I love about this recipe? I am not as crazy about it without the chocolate. Who is with me on this?