Jeanne’s Chocolate Kiss Cookies

My grandmother, Jeanne, was an incredible cook. She could make anything taste good, but her real specialty was desserts. Chocolate Kiss Cookies were one of her signature recipes and they were always a hit with family and friends. They are essentially chocolate cookies with a Hershey’s Kiss in the center. The combination of the rich chocolate cookie and the creamy chocolate kiss is heavenly. I’m sure you will love them as much as we do!

Ingredients

• 1 1/4 cups butter, 2 cups sugar, 2 eggs, 2 teaspoons vanilla extract, 2 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 54 milk chocolate candy kisses (unwrapped), granulated sugar for decoration

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl mix together the butter and sugar until fluffy. Add the eggs and vanilla extract and mix well.

2. Sift together the flour, cocoa powder, baking soda, and salt into another bowl. Add this to the creamed mixture from before.

3. Roll dough into balls about 1 inch in diameter then roll them in white sugar so they are coated on all sides. Place these balls on an ungreased cookie sheet and bake for 8 to 10 minutes until golden brown around the edges.

4. While cookies are still hot, place an unwrapped chocolate kiss in the center of each one so it melts slightly into the cookie itself. Let cool completely before serving or storing in an airtight container

Nutrition Facts

• Serving size: 1 cookie
• Calories: 140
• Total fat: 8 g
• Saturated fat: 4.5 g
• Trans fat: 0 g
• Cholesterol: 20 mg
• Sodium: 75 mg
• Total carbohydrate: 17 g
• Dietary fiber: 1 g
• Sugars: 10 g
• Protein 1.5g

Do you have to refrigerate raisin pie?

Pies that contain milk, cream, or eggs should be refrigerated. This includes pies that contain milk or cream in any form, including buttermilk, sour cream, and cream cheese. Pies that contain evaporated or condensed milk products should also be refrigerated.

Raisin pie is a type of pie that typically contains milk and/or cream, so it should be refrigerated. Raisin pie may also contain eggs, which would require refrigeration even if thepie did not contain milk or cream. If you are unsure whether your raisin pie contains ingredients that require refrigeration, check the recipe or ask the person who made the pie.

What is funeral pie made of?

Funeral pie is a classic Amish dish that is made year round. It is loaded with sweet flavors that work perfectly together, including cinnamon, all spice and a handful of raisins. The result is a rich and moist pie that is sure to be a hit with the whole family.

What is raisin pie called?

Raisin pie, also known as funeral pie or Rosina pie, is a traditional dish served at wakes following a funeral. The dish is made with raisins and often served with a meal prepared for family and friends. Raisin pie is thought to date back to the Middle Ages and was originally made with dried fruits such as raisins, currants, and prunes. Today, raisin pies are typically made with fresh or frozen berries, but the name has remained the same.

How long does raisin pie last?

Raisin pie is a dessert that can last for several days. The key to making it last longer is to store it in a cool, dry place.

Raisin pie is made with raisins, sugar, flour, butter, and eggs. The dough is usually made the day before and allowed to rest overnight in the refrigerator. This helps the flavors meld together and results in a flakier crust.

Once baked, raisin pies can be stored at room temperature for two to three days or refrigerated for up to five days. If you want your pie to last even longer, you can freeze it for up to two months. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.

How do you make a raisin pie filler?

Raisin pie is a classic dessert that is simple to make and can be enjoyed year-round. The key to making a great raisin pie is in the filling. To make the filling, you will need: -1 cup of raisins -1 cup of water -1/2 cup of brown sugar -1 tablespoon of cornstarch -1 teaspoon of cinnamon -pinch of salt

In a small saucepan, combine the raisins and water. Boil for 5 minutes. In a separate bowl, mix together the brown sugar, cornstarch, cinnamon, and salt. Add this mixture to the hot raisins and stir until well combined. Turn the filling into a pastry lined pan and cover with a top crust. Seal edges, and cut slits in the top crust. Bake at 425 degrees Fahrenheit for 30 to 35 minutes.