Thursday, December 15th, 2011
These are best while still warm and the center “kiss” soft and gooey. I forgot the dusting of powdered sugar (that makes them the snowballs), so maybe mine are more like dirtballs. Either way, they’re absolutely delicious.
CHOCOLATE FILLED SNOWBALLS
By Bethany Wilson
“With all the chocolate eating that happens when the kisses are being unwrapped, it’s hard to say how many cookies this recipe really makes. We’ve had this recipe in our family for over 50 years!”
1 stick softened butter
1/2 c. butter-flavored Crisco
1/2 c. sugar
1 tsp vanilla
2 c. flour
1 c. finely diced walnuts (very fine, like coarse flour)
1 pkg. Hersey’s chocolate kisses
Cream together butter, Crisco, sugar and vanilla. Add flour and walnuts. Chill dough for at least 1 hour.
Preheat oven to 375 degrees. Unwrap about a dozen of the kisses. Take about a 1 tsp pinch of dough and flatten slightly in the palm of your hand. Put the kiss in the center and working quickly, pinch up the sides of the dough around the kiss, then roll into a ball. The right amount of dough is the least it takes to get the kiss covered. It’s okay if the dough is very thin on the edges of the kiss.
Places balls on ungreased cookie sheet. Bake 12 minutes, making sure balls are blonde in color, but not brown. When cool roll in sifted confectioners sugar.
My notes show that I once got 10 dozen cookies from 1 1/2 batches, but