Christmas is coming and I am almost ready!! I think these cookies were my last step! I wanted to make something quasi-traditional, but not boring…I always loved my mom’s peanut butter kiss cookies and when I saw this recipe in a local magazine, I knew I needed to try it! I changed the recipe up a little bit by adding some whole wheat flour and wheat germ! (I love throwing in a few healthy ingredients without anyone knowing!!) I also used a tinyyy bit less molasses because the first batch was a little bit runny and sticky!!
The cookies came out sooooo yummy and I have plenty to give to everyone!!
I also made a gluten free, dairy free version and just used 3 cups gluten-free all purpose flour instead of the flour, whole wheat flour and wheat germ and Smart Balance Light instead of butter. I didn’t get to top them with yummy Hersey’s Hugs though, but they’re still delicious!!
I hope you enjoy!! and I’ll be posting more recipes soon because I have a backload of ones I haven’t put up yet!!
Makes about 5 dozen cookies!! (adapted from www.mccormick.com)
1 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1/2 cup wheat germ (toasted)
2 teaspoons Ground Ginger
1 teaspoon Cinnamon
1 teaspoon baking soda
1/4 teaspoon Nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened (I used Smart Balance Light)
3/4 cup firmly packed brown sugar
1/2 cup molasses (I found that the batter was a little runny and sticky with this much…I didn’t fill the measuring cup all the way and took roughly an 1/8 of a cup away!)
1 teaspoon Vanilla
1/4 cup granulated sugar
60 Hersey’s Hugs
1. Mix flours, wheat germ, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.