You know me, I am the queen of finding unique ingredients for my baking and this week is no different. I found limited edition Strawberry Ice Cream Hershey’s Kisses, so I though that I would make these Strawberry Kiss Cookies. How did I make the sugar cookies pink too? Nestle Strawberry Quik Milk Syrup. Clever, eh? They are very pink, very strawberry-ish and quite yummy with a glass of milk!
Ingredients
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
4 tablespoons Strawberry Quik syrup
3 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
40-45 strawberry or white chocolate Hershey’s Kisses
Directions
Preheat oven to 375F. Line cookie sheets with parchment paper or silpat.
In mixing bowl, cream together unsalted butter, sugar, egg, vanilla and strawberry syrup until light and fluffy. Beat in flour, baking powder and salt until smooth and well combined. Your dough should be at ball-rolling consistency at this point. If it’s not, let it chill in the refrigerator for a while to firm up a little. Once easily handled, roll dough into 1-inch balls.
Place balls 2 inches apart on your lined cookie sheets, and flatten slightly. Bake for 11-12 minutes or until edges are firm.
Remove from the oven and immediately press a Hershey’s Kiss into each cookie’s center. Do not touch the Kisses from here on out until the cookies are completely cooled as they will turn into puddles. Transfer to a wire rack and let cool completely.
