|Pumpkin Spice Blossoms|
Yield: 2 1/2 Dozen Cookies
1 cup (2 sticks) Unsalted Butter, softened
1 teaspoon Pure Vanilla Extract
2 cups King Arthur All-Purpose Flour
1/2 cup Granulated Sugar
1/2 teaspoon Coarse Salt
2 teaspoons Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Allspice
1/4 teaspoon Ground Cloves
1 cup Pecans, finely chopped
30 Hershey's Pumpkin Spice Kisses, unwrapped and frozen
|Pumpkin Spice Blossoms cooling on wire racks|
Heat oven to 350.
Line baking sheets with parchment paper.
Unwrap 30 kisses and place in cookie sheet, cover and put in freezer until ready to use.
In bowl, whisk together the flour, salt, cinnamon nutmeg, ginger, allspice, and cloves; set aside.
With your mixer on medium speed, cream butter, sugar and vanilla extract until smooth; about 2 minutes.
Turn mixer speed to low, and slowly add flour mixture and pecans and mix until combined, about 3 minutes.
Use tablespoon or ice cream scoop and form dough balls and place on lined baking sheets.
|Hershey's Pumpkin Spice Kisses - pumpkin spice with creamy white chocolate filling|
Remove from oven and flatten a little (and gently) with the back of a spatula.
Cool for 3 minutes and then gently press a pumpkin spice kiss into the center of the cookie. The cookie will crack along the edges a little more when you do this.
Put cookie sheet in freezer for 5 minutes so the kisses firm up and do not melt.
Remove from cookie sheets to wire racks to cool completely.
For the Hershey's Spice Blossoms Recipe, visit: