February 11, 2016 Page 5 Sweetheart Cookies Ingredients • 1 pouch sugar cookie mix (Butter and egg called for on cookie mix pouch) • 2 tablespoons all-purpose flour • 3 tablespoons white sparkling sugar or granulated sugar • 3 tablespoons coarse pink sparkling sugar or pink decorator sugar • 1 tablespoon instant coffee powder or granules • About 36 HERSHEY’S KISSES Milk Chocolate Candies, unwrapped • About 36 HERSHEY’S HUGS Candies, unwrapped Preparation 1. Make cookie dough as directed on package, stirring in flour. Roll dough into 36 (1-inch) balls. Combine sugars and coffee powder in small bowl. Roll balls in sugar-coffee mixture. Place about 2 inches apart on ungreased cookie sheet. 2. Bake at 375°F 7 to 9 minutes or until set. Immediately press one HERSHEY’S HUGS Candy into center of each cookie. Allow to stand about 5 minutes until soft; press lightly. Top melted candy with chocolate candy. 3. If desired, reverse the candies on the cookies. Cool; place on cooling racks. Cool completely. •
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