Kisses Candy Corn Autumn Cookies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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It sounds like a wonderful Halloween cookie and I can't wait to bring them to the office. Ingredients:
3/4 cup creamy peanut butter, reese's |
1/2 cup shortening |
1/3 cup granulated sugar |
1/3 cup light brown sugar, packed |
1 egg |
2 tablespoons milk |
1 teaspoon vanilla extract |
1 1/3 cups quick-cooking oats, divided |
1 cup all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
66 hershey candy corn kisses |
Directions:
1. Heat oven to 350°F Beat peanut butter and shortening in large bowl until well blended. Add granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together 1/2 cup oats, flour, baking soda and salt; gradually beat into peanut butter mixture.
2. Shape dough into 1-inch balls. Roll in remaining oats; place on ungreased cookie sheet. Flatten cookies with tines of fork to form a crisscross pattern.
3. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
4. Remove wrappers from candies. Place 18 candies in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 30 seconds; knead bag and candies. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, until candies are melted and color is uniform. Cool slightly. Cut off corner of bag about 1/8 inch from point. Lightly drizzle cookies. Before drizzle sets, place candy piece in center of each cookie.
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