Today is the third day of Choctoberfest hosted by the ladies over at The PinterTest Kitchen accompanied by our Gold Sponsor, Imperial Sugar, who every year supports this fun event.
If there is any better way of making memories than creating in the kitchen with your family, I don't know what it is. Imperial sugar has been helping families make memories since 1843. That is a heck of a lot of memories!!
While Imperial Sugar is our Gold sponsor, sending each of the bloggers involved in this event a huge selection of granulated, powdered and brown sugar, they are not the sole sponsors. I also received product from Barleans and Rodelle. All of these sponsors are also offering some great prizes for you, our readers, to receive. You can enter the raffle and, hopefully, be a lucky winner by going to my Welcome Post.
You can also enter another contest being sponsored by Imperial Sugar and win a year's worth of sugar by going to their Scary Recipe Scramble that is going on right now.
I am excited to share with you today a recipe in which I was able to use products from all three of our sponsors. These chocolate pecan cookies make a crisp, melt in your mouth covering for the chocolate kiss hidden inside.
I adapted this recipe from one found in the Hershey's Classic Recipes Cookbook called Cocoa Kiss Cookies. I used the Rodelle dutch processed cocoa instead of that called for in the recipe and the butter flavored coconut oil provided by Barleans in place of the butter or margarine.
We each ate a couple (you have to taste test, you know) and then packaged the rest to be sold at the bake sale table at the Harvest Dinner held annually at our church. I hope those who supported our parish by buying these cookies enjoyed the rich decadence provided as much as we did.
Reminder: You will find links to more amazing chocolate recipes at the bottom of the post. Don't forget to enter the raffle. I would love one of my readers to be a lucky winner.
The Secret Kiss Cookie
adapted from Hershey's Classic Recipes
1 c. butter flavored coconut oil (I used Barleans)
2/3 c. granulated sugar (I used Imperial)
1 t. vanilla
1 2/3 c. flour
1/4 c. baking cocoa (I used Rodelle)
1 c. pecans, finely chopped
1 (9 oz) bag chocolate kiss candy
Powdered sugar (I used Imperial)
In large bowl of stand mixer, fitted with paddle attachment, cream together the coconut oil, granulated sugar and vanilla. Combine flour and cocoa and gradually add to the creamed mixture beating until blended. Add pecans, mixing well. Refrigerate dough for about an hour.
Mold a scant tablespoon of dough around each candy kiss from which the wrapping has been removed, shaping into balls, and placing onto ungreased baking pans. Place baking pans containing the balls into the refrigerator while preheating the oven to 375*.
When oven is preheated, place refrigerated cookies inside and bake for 10-12 minutes or until set. Cool on pan for a minute or two before removing to a wire rack set over parchment paper.
Sift powdered sugar liberally over the cookies once completely cooled. Print Recipe