Chocolate Kisses

A cookie fit for Santa.

Makes 24 (I found that my recipe yielded a few more, but I think my dough balls were a little smaller than recommended.)

3 oz (about 2/3 a cup) dark chocolate, broken into squares (I used morsels/chips.)
3 oz (about 2/3 a cup)
white chocolate, broken into squares (I used morsels/chips.)
1/2 cup (1 stick) butter
8 tbsp superfine
(a.k.a. confectioner’s) sugar
2 eggs
2 cups all-purpose flour
confectioner’s sugar, to decorate
(about a cup)

Put each chocolate into a small bowl and melt it over a pan of hot, but not boiling water.  Set aside to cool. (Considering this book was published in 1999, I’m a bit surprised they don’t suggest using a microwave.  Of course that’s what I used and found that it worked fine. Though I do suggest that you follow the melting directions found on the package of white chocolate as it can easily overheat ruin the chocolate- this I know from personal experience.) Whisk together the butter (softened) and confectioner’s sugar until they are pale and fluffy.  Beat in the eggs, one at a time.  Then sift in the flour and mix well. (Dough should stick together, but not to you. [smile]) Halve the mixture and divide it between the two bowls of chocolate.  Mix each chocolate in thoroughly.  Knead the doughs until smooth, wrap them in plastic wrap and chill them for 1 hour. (Dough can be made ahead of time and kept in the refrigerator for a couple of days.) Preheat the oven to 375 degrees Fahrenheit.  (Dough will be hard.) Shape slightly rounded teaspoonfuls of both doughs roughly into balls.  Roll the balls in the palms of your hands to make neater ball shapes.  Arrange the balls on greased baking sheets (parchment paper may be used instead of cooking spray) and bake them for 10-12 minutes.  (They were just slightly separating on top when I took them out and the white chocolate cookies were slightly golden around the bottom.) Dust with sifted confectioner’s sugar and then transfer them to a wire rack to cool.  (I dusted my cookies on the wire rack.)

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