READER'S ROCK LIFESTYLE MAGAZINE VOL 2 ISSUE 4 NOVEMBER 2014 VOL 2 ISSUE 3 OCTOBER 2014 | Page 71

completely. Makes 36 cookies.

HERSHEY'S KISSES
Pumpkin Spice Cookies
Ingredients:

Hidden pumpkin spice cookies alternative:
Make cookie dough as above. Using about 1
tablespoon dough for each cookie, shape dough
around one candy piece (candy does not need to be
frozen for this variation);
HERSHEY'S KISSES Acorn Treats

36 HERSHEY'S KISSES
Pumpkin Spice Flavored
Candies

Ingredients:
Royal Icing or Decorator's Frosting (recipe follows)
6 HERSHEY'S KISSES Milk Chocolates

1 cup (2 sticks) butter or
margarine, softened

6 HERSHEY'S KISSES Pumpkin Spice Flavored
Candies
12 Mini vanilla wafer cookies

1/2 cup sugar
1/2 teaspoon vanilla extract

12 REESE'S Peanut Butter Chips or HERSHEY'S
Butterscotch Chips
Directions:

2 cups all-purpose flour

1. Prepare Royal Icing and place in pastry bag with
small tip. Remove wrappers from candies.

1 cup finely chopped pecans

2. Place mini vanilla wafer cookies on tray or plate
with flat side of cookie towards the top. Squeeze
small amount of icing onto bottom of HERSHEY'S
KISSES candy piece. Immediately press candy
bottom onto vanilla wafer cookie. Allow icing to set.
12 candy acorns.

Powdered sugar
Additional granulated sugar

Directions:

3. Place small dab of icing on bottom of peanut
butter chip or butterscotch chip; immediately attach
to top of cookie to finish acorn.
Royal Icing:

2. Beat butter, sugar and vanilla in large bowl until
well blended. Add flour and pecans; beat on low
speed of mixer until well blended. Cover; refrigerate
1 to 2 hours or until dough is firm enough to handle.

Stir together 1/2 cup plus 1 tablespoon powdered
sugar, 1-1/2 teaspoons warm water and 3/4
teaspoon pasteurized dried egg whites (meringue
powder). Beat until spreadable. Add additional
water, 1/2 teaspoon at a time, to get desired
consistency. Tint with food color, if desired. Cover
icing with damp paper towel to keep icing from
drying out. About 1/4 cup icing.

3. Heat oven to 350 F. Roll dough into 36 balls
(about 1 tablespoon dough for each ball). Roll in
granulated sugar. Place on ungreased cookie sheet.

Editor’s note:

4. Bake 10 to 12 minutes or until cookies are set but
not browned. Cool 4 minutes; press frozen candy
into center of each cookie; cookie will crack around
edges. Remove from cookie sheet to wire rack; cool

Phone survey of 1,014 adults 18 and older living in
the continental United States conducted from
August 21-24, 2014 by ORC International for The
Hershey Company.

1. Remove wrappers from candies. Place in freezer
several hours or overnight.