Monday, December 2, 2013

pumpkin caramel kiss cookies

the goods:
3 and 2/3 cups flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 stick unsalted butter, room temperature
1/2 cup shortening
1 cup sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
cinnamon sugar to coat the cookies (1/4 cup sugar and 1 teaspoon cinnamon)
bag of Hershey Caramel Kisses

Preheat oven to 350 degrees. Cream together the butter and shortening. Add sugar and brown sugar and beat well. Add the egg, salt, pumpkin pie spice, baking powder, and pumpkin puree. Mix until combined. Gradually add the flour while mixer is on low until all the flour is incorporated. Scoop out by the tablespoonful, and roll into a ball. Coat in cinnamon sugar and place 2-inches apart on a parchment-lined baking sheet. Gently flatten the cookies with the bottom of a glass. Bake 10 minutes. While still hot from the oven, place a kiss in the center of each cookie pressing down slightly. Let cool on baking sheet.