We're Real Good at This...

Well hey there! It's been a while... I know. What can I say though?! School is back in session... AND we're newlyweds! We're still trying to figure everything out and get situated while taking on the load of never-ending homework our teachers pile on us.

When we first moved into our apartment, it seemed like we would never get it unpacked. There was just so much stuff!!! It was everywhere!!! Well... I'm here today to tell you now that it got unpacked. It took a few days...er, weeks, I mean... but it's finally done! Yeah, there are still things that we don't know where to put or what to do with right now, but who cares about that stuff? That's not important right now. ;)
It just feels so NICE to not have to worry about it anymore! Can I get an amen?! =D

Well... other than that, I really don't know what to write about tonight...
Erik and I are going to make cookies!! Guess what they're called??....

Secret Kiss Cookies!

They are from our brand spankin' new Hershey's cookbook that we got for our wedding. And it's your lucky day! Because I'm going to share the recipe with all of you to make these delectable treats too!! :)

1 cup (2 sticks) butter or margarine, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

 1 cup finely chopped walnuts (optional)

1 bag (6 oz.) HERSHEY'S KISSES Milk Chocolates

Powdered sugar

*In large mixer bowl, beat butter, granulated sugar and vanilla until light and fluffy. Add flour and walnuts; beat on low speed of electric mixer until well blended. Cover; refrigerate dough 1 to 2 hours or until firm enough to handle.

*Remove wrappers from chocolate pieces. Heat oven to 375 degrees. Using approximately 1 tablespoon of dough for each cookie, shape dough around each chocolate piece; roll to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet.

*Bake 10 to 12 minutes or until cookies are set but not brown. Cool slightly; remove from  cookie sheet to wire rack.

*While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving. About 3 dozen cookies.

*Note: For variety, sift together 1 tablesppon HERSHEY'S Cocoa with 1/3 cup powdered sugar. Roll warm cookies in cocoa mixture.

I hope you like them! Erik and I are going to add a little bit of peanut butter to the dough to make it more like Reese's. Happy cooking!! =)