Going back to teaching after a summer off is always quite a wake-up call. You see, we teachers get up early. In my case, crazy lady early. I like to fit my workout in first thing in the morning, so that means I’m up by 4:15 on most days. On the plus side, all I have to do after work is play and do homework with my kids, give them dinner, do baths, and put everyone to bed. And then grade lots of papers.
So yeah, it gets a little bit tiring. Especially after rising at the late hour of 6 A.M. during the warm summer months.
But hey, we always adjust! Human beings are super adaptable. In a week or so, I’ll be feeling no pain. Until then, sugar has to give me some extra energy. Hello, cookies!
One of my favorite cookies as a child were peanut butter blossoms. You know, the PB cookie with the Hershey Kiss in the middle? Classic. And still quite a winner! This cookie is an adaptation of that idea.
Last year, Hershey came out with chocolate spreads. They come in different flavors: plain, hazelnut (um, Nutella?) and almond. Almond is always a good idea, so I bought that spread and decided to make these! And they would have been good, but I made a mistake. I tried to take out the shortening and substitute butter.
Lesson learned, folks. Taking out shortening when a recipe specifically calls for it is a stupid idea. The cookies spread out flatter than DVDs and I was sad. So sad that I tabled this recipe for a few months. But now it’s back, and I made it correctly. And it’s great!
For even more fun, press an almond-filled Kiss into the middle. And use a splash of almond extract in the dough. Can’t you see we’ve got a theme here, people?
Here’s a fun addition to the cookie jar! Or plate. Or wherever you keep cookies in your house (um, hidden in my purse).
- 1/2 cup shortening, softened to room temperature
- 1/2 cup Hershey’s spread (chocolate almond flavor)
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 and 3/4 cups all purpose flour
- extra sugar for dusting cookie dough
- 24 Hershey’s Kisses with almonds, unwrapped
Preheat the oven to 350. Line cookie sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer, beat shortening and Hershey’s spread. Add the sugar, brown sugar, baking powder, and baking soda. Beat until combined. Add egg, milk, vanilla and almond extract and beat again. Mix in the flour until fully incorporated.
Roll the dough into balls (about 1 tablespoon) and then roll each dough ball in sugar. Place on the cookie sheets 2 inches apart. Bake for 10 minutes.
When the cookies come out of the oven, immediately press a Hershey’s Kiss into the center of the cookie. Cool completely.