45-50Hershey's Kissesunwrapped (always double check where they were packaged to ensure they don't have a "may contain peanuts/tree nuts" warning on them)
1½cupsall-purpose flour
1tsp.baking soda
½tsp.salt
½cup1 stick Fleischmann's Spread, softened (it is Lactose Free)
¾cupcreamy Soy Nut Butter or Wowbutter
⅓cupgranulated sugar
⅓cuppacked light brown sugar
1egg
2tbsp.Lactaid Whole Milk or store brand Lactose Free Milk
1tsp.vanilla extract
Additional granulated sugarfor rolling (optional)
Instructions
Pre-heat your oven to 375° degrees.
Combine your butter spread, soy nut butter, sugar and brown sugar. Mix together with a hand mixer or immersion blender.
Stir in the vanilla and egg and use your mixer to cream everything together.
In a separate large bowl combine your salt, baking powder and flour and stir until combined well.
Mix your dry and wet ingredients and stir well.
Roll cookies into one inch sized balls. Roll each ball into the extra sugar.
Place cookies about 1½ inches away from each other on a cookie sheet lined with parchment paper or a silicone mat.
Bake cookies for about 8 minutes until they look done and nice and golden. It's ok to undercook them just a bit. It's better to have undercooked rather than overcooked cookies in my opinion.
Remove cookies from oven and push 1 chocolate kiss into the top of each cookie as quickly as you can. The longer you wait the more they will crack.
Move your cookies to a cooling rack and allow to cool completely. If you try to eat them before they are cooled they will fall apart on you. Once they are cooled they stay together nicely.