Thumbprint Cookies with Cupcake Hershey’s Kisses
Servings
20cookies
Servings
20cookies
Ingredients
Instructions
  1. Preheat oven to 350F. Line two baking sheets with silicone baking mats, then set aside.
  2. In the bowl of a standing mixer, cream the butter. Then add powdered sugar and mix until smooth. Add egg yolks, vanilla and almond extract, stirring until combined.
  3. In a medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add to wet ingredients and mix until fully incorporated.
  4. Roll dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Use your thumb to make an indent in the top if each dough ball. Bake for about 10 – 14 minutes. Remove from oven and allow to cool for 5 minutes before carefully transferring them to a cooling rack. Once they are somewhat cool, lightly press a Hershey’s kiss into the center to re-form the well. You don’t want to place them yet, because the warm cookies will just make them melt. Once they have cooled, gently press the kiss into the well.
  5. Line two baking sheets with wax paper, set aside. In a microwave-safe bowl melt the almond bark, stirring every 30 seconds. Add a few drops of food coloring and mix until it’s evenly distributed. Dip the bottom and lower sides of the cookies, then place onto prepared baking sheet and decorate with sprinkles. Let harden before serving.