Witch's Hat Cookies
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For the best hat shape and colour, use dark chocolate Hershey's Kisses.
This recipe makes 30 servings
Witch's Hat Cookies
Photography by Edward Pond
| Nutritional Info | |
|---|---|
| Per cookie: about | - |
| cal | 94 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 10 mg |
| sodium | 43 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 2% |
| folate | 5% |
Suggested Recipes
Ingredients
-
1/2 Chocolate Cookie Dough
30 Hershey's kisses
Preparation:
Chocolate Cookie Dough
On parchment paper or floured surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2-1/4-inch (5.5 cm) round cutter, cut out cookies, rerolling scraps. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until edges are crisp and centres are still slightly soft, 8 to 10 minutes. Transfer to racks; press flat side of each candy into centre of each cookie. Let cool.
On parchment paper or floured surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2-1/4-inch (5.5 cm) round cutter, cut out cookies, rerolling scraps. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until edges are crisp and centres are still slightly soft, 8 to 10 minutes. Transfer to racks; press flat side of each candy into centre of each cookie. Let cool.
Source
Canadian Living Magazine: November 2008
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