Chanukah Shortbread Cookies
Everyone needs Chanukah cookies and these Chanukah Shortbread Kisses are no exception. A tender shortbread cookie dough is rolled in blue and white nonpareils and baked. Topped with either chocolate coins (Chanukah gelt) or peppermint kisses, they make a spectacular, easy and mouthwatering treat!
These cookies are so easy to make. In a mixer, combine softened butter sugar and vanilla and beat until creamy. Add flour and beat until just combined.
Shape the dough into 1-inch balls (I like to use a small scoop). Roll each ball in the nonpareils and place 2 inches apart on a cookie sheet.
Bake for about 15 minutes or until the bottoms are lightly browned. Remove from the oven and place a kiss or chocolate coin in the center of each cookie, barely pressing down into the cookie. If you press too hard, you’ll crack the cookie.
Let the cookies cool completely. The kisses will take a while to firm up so you don’t want to move them too soon.
Enjoy the holidays!
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Chanukah Shortbread Cookies
Makes: 36 cookies
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 1 cup salted butter, softened
- 2/3 cup sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup blue & white nonpareil sprinkles
- 1 (10- ounce) bag Hershey’s Holiday Candy Cane Kisses
- 18 pieces Chanukah chocolate gelt (coins)
Instructions
Heat oven to 350°F. Pour sprinkles into shallow bowl. Unwrap Candy Cane Kisses and gelt.
Combine butter, sugar and 1/2 teaspoon vanilla extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Shape dough into small 1-inch balls (I use a small ice cream scoop).
Roll balls of dough in sprinkles, patting sprinkles gently onto any areas where sprinkles have not adhered. You want to have the little balls covered with sprinkles. Place 2 inches apart onto ungreased cookie sheets.
Bake 14-18 minutes or until bottoms are lightly browned. Remove from oven and quickly place a kiss or coin in the center of each cookie, pressing down barely (about 1/4-inch or less) into the cookie. Don’t be tempted to press the kiss too deeply into the cookies as they will crack at the edges. If you do have any cracking, gently push the crack back together while the cookies are still warm.
Let the cookies stand 5 minutes on sheet pan, then carefully remove to cooling rack. Cool completely before moving or touching. The kisses will take a while to firm up. If you try to move them too soon the kisses will collapse or distort in shape.
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