Monday, November 4, 2013

Pumpkin Kiss Cookies

These cookies were very popular with most of my kids and some people we shared them with.  They taste just like pumpkin pie, and since I don't love pumpkin pie, I didn't love these, but did enjoy eating a few of them.  These contain mascarpone cheese.  You'll only use about half of the tub- make this delicious pasta with the rest.  :)  (Instead of prosciutto one could use bacon or even deli ham.)

Pumpkin Kiss Cookies
adapted from Buttercream Blondie

1 stick (1/2 cup) unsalted butter, room temp
1 cup white sugar

1/2 cup light brown sugar
1 egg
1 teaspoon vanilla bean paste, vanilla extract, or seeds from 1 vanilla bean
1 Tablespoon Bourbon (or extra teaspoon vanilla extract)
1/2 cup mascarpone cheese
2 & 3/4 cup white flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 bag Hershey's Pumpkin Kisses

1.  Cream butter and sugars till light and fluffy.  Add egg, extract or vanilla bean seeds, and bourbon.  Mix in mascarpone.

2.  Sift dry ingredients together & mix into butter mixture until combined; don't overmix.  Scoop cookies using a half ounce cookie scoop.  Chill cookies for at least 30 minutes before baking.

3.  Bake at 350 degrees for 8-12 minutes, rotating halfway through. While they're baking, unwrap the Kisses.  As soon as you remove cookies from oven, place them on a cooling rack and press a pumpkin kiss into the center of each one.
**This post and photos are property of **

No comments: