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 http://dishingwithdish.blogspot.com/ **
No comments:
Post a Comment