Tea Cakes with a Kiss

Here’s a recipe for tea cakes, with a yummy twist: Hershey kisses. This is a recipe that we’ve been using in my family for many years. My mom tells me that it originally came from the Betty Crocker Cookbook and that one of our neighbors taught us to wrap the cookie dough around a Hershey kiss. This was the only kind of tea cake we ever had while growing up at our house, so whenever I saw cookies that looked like this, I was always disappointed when there was no chocolate in the middle! Now I make them every year for my family, too, and I think they would feel the same way if they bit into one of these without the kiss! I hope you enjoy them. Here’s the recipe:

Ingredients:

1 cup soft butter
½ cup sifted powdered sugar
1 teaspoon vanilla
2 ¼ cups flour
¼ teaspoon salt
¾ cup finely chopped nuts (my family prefers them without nuts, so we don’t add them)
bag of Hershey kisses

Mix butter, sugar, and vanilla thouroughly. Sift together flour and salt; stir in. Mix in nuts. Chill Dough. Wrap dough around kisses to form 1 inch balls. Bake 10-12 minutes at 400 degrees. Roll in more powdered sugar when cooked. Don’t let them brown on the bottom.

Note: When the cookies come out of the oven, I put them in a zip bag with powdered sugar and leave them there until we’re ready to eat them. They are a little messy, but oh-so-good!

Linking up:
Wow Me Wednesday @ Ginger Snap Crafts

Chic & Crafty Party @ The Frugal Girls

Crazy Sweet Tuesday @ Crazy for Crust

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