Chocolate Orange Blossoms

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I have never made blossom cookies before and now I’m wondering where they’ve been all my life. I’ve seen them but never had one, so I knew what they were. Classic blossoms are peanut butter in flavor but I was making these for a school party and didn’t want any nuts or nut products.

Since many people associate orange with the holidays, I decided to add a bit of orange zest to the batter for that hint of citrus. You know the orange is there but it’s not overwhelming at all. I must say that blossom cookies are a favorite for many folks. I have never made them before but have enjoyed them on occasion.

Sometimes when you mess with a classic it’s a fail. Not this time. The orange is a win. I do want to share a tip. Before you put the first batch in the oven unwrap all of the kisses. A good task for kids, by the way. When you gently press the kiss into the cookie you want it to be warm so the kiss will melt into the cookie a bit making it stick. Unwrapping the kisses is not something you want to be doing as the cookies come out of the oven.

Chocolate Orange Blossoms

Yield: 4 dozen cookies

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour 25 minutes

A classic flavor combination.

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Ingredients

• ½ cup sugar
• ½ cup firmly packed brown sugar
• ¼ cup unsweetened cocoa
• ½ cup shortening
• ½ cup butter, softened
• 1 tablespoon grated orange peel
• 1 teaspoon vanilla extract
• 1 egg
• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• Sugar for rolling
• 48 milk chocolate Hershey Kisses

Instructions

1. In a large bowl combine ½ cup sugar, brown sugar, cocoa, shortening and butter; beat until light and fluffy. Add orange peel, vanilla and egg; blend well. Add flour, baking soda and salt. Cover with plastic wrap and refrigerate 1 hour for easier handling.
2. Preheat oven to 375 degrees F. Shape dough into 1-inch balls, using a scoop, roll in sugar. Place 2 inches apart on parchment lined baking sheets.
3. Bake at 375 degrees F. for 10 to 12 minutes or until set. Immediately top each cookie with a Hershey Kiss, pressing firmly so cookie gently cracks around edges. Remove fro cookie sheets to cooling racks to cool completely.

Notes

Adapted from Pillsbury Best Cookie Cookbook

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