Chewy Toffee Almond Bars, Peanut Blossoms, Chocolate Kisseltoe Ball, Double Chip Tassies, Tuxedo Brownie Hugs Cookies and Cherry and Chocolate Pinwheels

(Family Features) - Pinwheel Cookies, Peanut Blossoms ... these are classic cookie recipes that friends and family love to enjoy each holiday season. Carve out some special time with loved ones and bake some of these delicious cookie recipes to serve at your own holiday party, cookie exchange or to give as gifts. You can also use this time to make the Chocolate Kisseltoe Ball, a festive holiday decoration that you can either hang in your own house or give as a meaningful homemade gift. For an assortment of other holiday gift-giving ideas, recipes and crafts, visit www.Hersheys.com/Kisses or www.HersheyKitchens.com.

Chewy Toffee Almond Bars

1 cup (2 sticks) butter, softened
1/2 cup sugar
2 cups all-purpose flour
1-3/4 cups (10-ounce package) Skor English Toffee Bits or Heath Bits `O Brickle Almond Toffee Bits
3/4 cup light corn syrup
1 cup sliced almonds, divided
3/4 cup Mounds Sweetened Coconut Flakes, divided

1. Heat oven to 350°F. Grease sides of 13x9x2-inch baking pan.

2. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.

3. Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

4. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

Peanut Blossoms

1 bag (8 ounces) Hershey's Kisses Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy or Crunchy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

1. Heat oven to 375°F. Remove wrappers from Kisses.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a Kiss into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Chocolate Kisseltoe Ball

Wire coat hanger
Styrofoam ball (4, 6 or 8 inches)
Aluminum foil (optional)
3 to 6 bags (13 ounces each) Hershey's Kisses Chocolates, wrapped in green, red and silver foil (size of ball determines how many bags are needed)
Glue (low-heat gun, glue stick or "Safe Confectioners' Glue")
Toothpicks
4 yards (1-inch-wide) holiday ribbon

1. Straighten wire hanger; insert one end through center of foam ball. Clear 6 inches of wire through opposite end; bend a hook at least 1 inch in length. Pull wire back up through hole, securing hooked end into bottom of foam ball. Determine desired length of top wire. Bend loop at end to form hanger and hang on ladder or clothes rod to decorate.

2. Cover ball with aluminum foil, if desired. Cover ball by gluing green foil-wrapped Kisses with the flat end to the surface of the ball. Decorate with remaining silver and red Kisses by inserting end of toothpick into the side of Kiss; insert other end into ball, filling in any gaps. Alternate colors and angles.

3. Finish by attaching a large bow on top and loops of ribbon on the bottom. Completed craft is for decorative purpose only and candy should not be eaten.

*Prepare "Safe Confectioners' Glue" by whisking together 4 teaspoons powdered egg whites (meringue powder) with 1/4 cup water until completely dissolved. With mixer, beat in 3 cups sifted powdered sugar until thick and smooth.

Double Chip Tassies

3/4 cup (1-1/2 sticks) butter, softened
1 package ( 3 ounces) cream cheese, softened
1-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1-3/4 cups (11-ounce package) Reese's Peanut Butter and Milk Chocolate Chips, divided
2 teaspoons shortening (do not use butter, margarine, spread or oil)

1. Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).

2. Heat oven to 350°F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Set aside 1/3 cup chips; add remainder to egg mixture. Evenly fill muffin cups with chip mixture.

3. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack.

4. Combine reserved 1/3 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over tops of tassies. 3 dozen cookies.

Tuxedo Brownie Hugs Cookies

60 Hershey's Hugs Chocolates
1 package (1 pound 6.5 ounces) original supreme brownie mix with syrup pouch
1/4 cup Hershey's Cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs

1. Remove wrappers from Hugs. Heat oven to 350°F. Grease and flour cookie sheet or line with parchment paper.

2. Stir brownie mix, pouch of Hershey's Syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons on prepared cookie sheet.

3. Bake 8 minutes or until set. Cool 1 minute. Press a Hug into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Cherry and Chocolate Pinwheels

1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons finely chopped and well-drained maraschino cherries (about 14 cherries)
1/4 teaspoon almond extract
1/4 cup Hershey's Cocoa or Hershey's Dutch Processed Cocoa
4-1/2 teaspoons butter or margarine, melted

1. Beat 1/2 cup butter and sugar in large bowl until creamy. Add egg and vanilla; beat until fluffy. Stir together flour, baking powder and salt; add to butter mixture, beating until soft dough forms.

2. Remove half the dough to medium bowl; blend in chopped cherries and almond extract. Add cocoa and melted butter to remaining dough; blend well. Divide each dough in half. Refrigerate doughs, if necessary, until firm enough to handle. Between 2 pieces of wax paper, roll one portion cherry dough into 8-inch square; repeat procedure with one portion chocolate dough. Remove top sheets of wax paper; invert cherry dough onto chocolate dough. Peel off top sheet of wax paper; use remaining bottom sheet of wax paper as a guide to lift and roll dough into log. Repeat procedure with remaining doughs.

3. Wrap both rolls in wax paper or plastic wrap; refrigerate 4 to 5 hours or until firm. Heat oven to 350°F. Cut rolls into 1/4-inch slices; place 2 inches apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

SOURCE: Hershey®'s