Design Studio Triple Chocolate Kiss Cookies

• 1 18oz. roll refrigerated chocolate chip cookie dough, at room temperature
• 1/3 cup unsweetened cocoa powder
• 2/3 cup chocolate flavor sprinkles
• 2 T. milk
• 40 dark Hershey kisses, unwrapped

1. Preheat oven to 375 degrees. Lightly grease cookie sheet and set aside. 
2. In a bowl combine cocoa powder and cookie dough. Knead to mix well.
3. Place sprinkles in a shallow bowl. Place milk in a separate shallow bowl. Shape dough in 1 inch balls. Dip ball in milk and roll in sprinkles. Place on cookie sheet 2” apart.
4. Bake about 9 minutes or until edges are firm. Immediately press a kiss into center. Transfer to a wire rack until cool.

Lemon Pistachio Cookies

We are excited to share this wonderful cookie recipe with you! Rita, a dear friend and great baker/cook, is our source for this yummy treat—thank you!  These were a hit at our Design Studio Fall event ...

• 1 cup butter       
• 1 cup sugar
• 1 egg
• ½ tsp. pure vanilla extract
• 1 T. grated lemon peel (yellow portion only)
• 2 cups all purpose flour
• ¼ tsp. baking powder

GLAZE:

• ¾ cup sifted confectioners’ sugar
• 3 T. lemon juice
• ½ cup chopped shelled pistachios

Beat butter and sugar in large bowl with electric mixer until light. Beat in egg, vanilla and lemon zest.

In small bowl, mix flour with baking powder. Stir into batter. Form dough into cylinders about 2 inches by 6 inches in length. Wrap in waxed paper. Refrigerate or freeze 1 to 2 hours until firm.

Slice into ¼ inch rounds. Arrange on baking sheets lined with parchment paper. Bake in a preheated 350-degree oven for 9 to 12 minutes or until cookies are just beginning to turn golden. Cool on wire racks.

Prepare glaze by combining confectioners’ sugar with lemon juice. Brush on tops of cookies. Sprinkle with pistachios.

NOTES:

Instead of an electric mixer, a food processor was used. Silpat baking sheet liners were used instead of parchment.