Christmas is a time for sharing cookie recipes. With so many people sharing their favorites, want to share one of my favorites.

A few years ago I found a cookie recipe on a package of Hershey’s Special Dark Kisses. I make the cookies for Christmas and once or twice a year for other special occasion. They’re not hard to make, but you have to let them cool in the refrigerator for at least six hours, so you need to plan accordingly. And make sure you unwrap the candy ahead of time. The recipe says it makes 48 cookies, but I usually get fewer.

Special Dark Tiger Cookies
350 F oven 11-13 minutes

1 1/2 cups granulated sugar
1/2 cup vegetable oil
1/2 cup cocoa
3 eggs
1 1/2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar

Combine sugar and oil in large bowl; add cocoa, beating until well-blended. Beat in eggs and vanilla.
Stir together flour, bk powder, and salt; gradually add to cocoa mixture, beating well.
Cover; refrigerate dough until firm, at least 6 hours.
Heat oven to 350. Grease cookie sheet or line with parchment paper. Shape dough into 1″ balls (dough will be sticky); roll in powdered sugar. Place @ 2″ apart on cookie sheet.
Bake 11-13 minutes, or until a slight indentation remains when lightly touched and tops are cracked. Remove from oven and immediately press a kiss (the candy) into the top of each cookie. Cool slightly, remove to wire rack. Cool completely. makes 4 dozen cookies.

I prefer using dark chocolate kisses, but the milk chocolate work as well. I use stevia in place of at least part of the sugar in the cookies.