Chocolate Orange Kiss Cookies

This shortbread cookie recipe is from my mother's Christmas collection. The original recipe calls for stuffing the cookie with a Hershey's Kiss, but the candy gets hard in baking. My version is more dental-friendly, faster to make, and every bit as good.
Prep: 25 minutes Chill: 2 hours Bake: 12 to 13 minutes Bake at: 375°F Yield: 40 small cookies Pan: 2 baking sheets Difficulty: easy

Ingredients

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 6 tablespoons (77 grams) granulated sugar
  • 3/4 teaspoon vanilla bean paste or extract
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon salt
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/2 cup pecans, finely chopped
  • 1 cup semi-sweet mini-chocolate chips (see "Tips")
  • 1 cup powdered sugar

Directions

Making the Dough

  • Bring the butter to room temperature.
  • In a large bowl, use an electric mixer at medium speed to cream the butter until whipped, about 30 seconds. Gradually add the sugar with the mixer running and beat 1 minute more. Add the vanilla bean paste or extract, orange rind, and salt, beating to combine. Turn down the mixer to low speed and gradually blend in the flour in 2 additions until just incorporated.
  • Stir in the pecans and then the mini-chocolate chips. The dough will be stiff. Scrape down the sides of the bowl with a rubber spatula.
  • Cover the bowl and chill the dough for 2 hours.

Making the Cookies

  • Preheat the oven to 375°F.
  • Have ready 2 ungreased baking sheets.
  • Take 1 heaping tablespoon (#50 cookie scoop) of dough and roll it into a ball between your palms. Place the dough ball on an ungreased baking sheet. Place additional dough balls 2-inches apart on the pan.
  • Bake the cookies for 12 to 13 minutes at 375°F until very light brown around the edges. Prepare the second baking sheet with dough balls while the first pan is baking.
  • Cool the cookies for 5 minutes on the baking sheet and then remove to a wire rack. Continue to cool the cookies until just lukewarm.
  • Place the powdered sugar in a large Ziploc or other bag. Gently roll 4 or 5 cookies at a time in the powdered sugar until coated on all sides. Cool the cookies completely on a wire rack.
  • Store the cookies in an airtight tin between sheets of wax paper for up to 4 days. The cookies will freeze for up to 3 months.

Tips

  • If you prefer, stuff each cookie with 1 Hershey's Kiss in place of the mini-chocolate chips. Buy a large bag of Hershey's Kisses. Unwrap half or more of the chocolates. Shape 1 heaping tablespoon of dough around a Hershey's Kiss with your hands. Roll into a ball between your palms. Bake as directed.
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